From a single vineyard on the Moutonshoek Farm in Swartland. This wine is named after the 'Geelkapel' snake the venomous Cape Cobra, that can morph into a brillant yellow after which this wine is named. From Adi Badenhorst's latest vintage - Muscat de Frontignan and White Muskadel, handpicked whole bunches, gently crushed by foot and naturally fermented for two weeks before being racked into large oak foudres for maturation.
The aromatic Muscat de Frontignan is a grape with a rich history in South Africa, mostly being used to make fortified or sweet wines. In contrast, the Geelkapel, Adi’s single-vineyard Muscat de Frontignan, is a dry aromatic wine fermented on the skins (with some stalks) for 10 days and aged in a big old foudre cask. It's made from a vineyard on the Moutonshoek Farm behind the town of Piketberg. The vineyard was planted in 1982 which Adi reckons makes this the oldest Muscat block in the Swartland.
FROM THE PRESS
“This dry Muscat expression shows an alluring dark golden honey yellow colour with aromatics that are equally seductive. Spending 10 days on its skins during fermentation, there are wonderfully complex layers of spicy dried peaches, fresh ginger, bitter orange peel and freshly torn rose petals. The palate is ultra sleek, fresh and polished with impressively spicy notes of freshly brewed beer and toasty hops, tangerine peel, ginger biscuits and crunchy white peaches. Very reminiscent of the superb dry examples of Zibibbo (Muscat) whites of southern Italy or the skin contact expressions from Itata in Chile, this wine style is far less unconventional and obscure than many local commentators would have you believe. But I guess it’s all about context, point of reference and one’s personal experience of global wine styles.”Greg Sherwood MW, Wine Safari, 93 points
“The 2017 Geelkapel Muscat de Frontignan comes from a single vineyard and is fermented on the skins for 10 days and finished in cask. It has a distinctive bouquet of lychee, orange zest, chamomile and, of course, a touch of Muscat. The palate is medium-bodied with a waxy texture, and a fine bead of acidity cuts through the waxy-textured yellow fruit, sour lemon, grapefruit and lemongrass. Not incredibly long, but very well defined and fresh. Drink now and over the next six to eight years.”Neal Martin, vinous.com
“Fermented on the skins for 10 days. A complex nose showing top notes of flowers and herbs before citrus, ginger and other spice plus some leesy funk. The palate shows good depth of fruit and bright acidity. Unconventional in conception and execution, this is nevertheless full of interest and rather delicious.”Christian Eedes