Imagine a bottle of vinegar having a battle with a bottle of sweetened juice and no one winning, least of all me. Turns out that making good wine is a bit more complex than mixing grape juice and yeast, which is literally all I did. Thank god lockdown ends at the weekend.
Steenberg’s “easy drinking” Sauv, but for a winery that excels at the stuff, this is better than your average entry level (and costlier). Tastes like a crisp, sharp grapefruit and not too acidic, but in for a penny, in for a pound I say, rather get the pricier Steenberg sauvs.
Take a bottle of lilt, add lots of honey and distill. Pretty sure thats how they made this awesome dessert wine.