Log in
Register


VSOP

Pure Potstill Brandy

Double-distilled - "Very Superior Old Potstill" Brandy - matured for a minimum of 5 years in small French Oak barrels.

"Intricately layered on the nose, unapologetically robust on the palate, yet seductively smooth on the swallow..."

R350.00
Volume:

Pure "Alambic" Brandy

Just a fancy name for "Pot Stills"

Referring to the ancient origins of distillation. An apparatus known as "al-anbiq", which simply means "the still" in Arabic. When this apparatus found its way from middle-eastern Alchemists into Medieval European laboratories, it gave birth to modern distillation and the hand-made Copper Pot "Alambic" stills we use today.

Dyasonsklip Distillery

Proudly Northern Cape

Bezalel Estate's Dyasonsklip Distillery is the oldest private producer of Potstill Brandy in the province. Producing quality products from the Fruit of the Vine with authentic Green Kalahari flavour.

Patiently Matured

in imported French Oak Barrels

All of our brandies are matured in small oak barrels for a minimum of 5 years as 'Time' proves to be the secret ingredient... Rounding off previously robust edges and developing flavours of vanilla and caramel beyond the limitations of the raw ingredients. Imbuing a golden hue throughout the liquid, as if in recognition of this magical transformation.

Passionately Crafted

in hand-crafted Copper Potstills

using the age-old Double Distillation method to extract the essence or 'spirit' of the wine.

Like father, like sons...

The Bezuidenhout-family farm on the banks of the Orange River offers varying grape growing conditions that in turn offer a variety of bold and exciting grape characteristics - molded into flavours of distinction by the resilience and passion of Inus Bezuidenhout & Family.

  • Pure "Alambic" Brandy

    Just a fancy name for "Pot Stills"

    Referring to the ancient origins of distillation. An apparatus known as "al-anbiq", which simply means "the still" in Arabic. When this apparatus found its way from middle-eastern Alchemists into Medieval European laboratories, it gave birth to modern distillation and the hand-made Copper Pot "Alambic" stills we use today.

  • Dyasonsklip Distillery

    Proudly Northern Cape

    Bezalel Estate's Dyasonsklip Distillery is the oldest private producer of Potstill Brandy in the province. Producing quality products from the Fruit of the Vine with authentic Green Kalahari flavour.

  • Patiently Matured

    in imported French Oak Barrels

    All of our brandies are matured in small oak barrels for a minimum of 5 years as 'Time' proves to be the secret ingredient... Rounding off previously robust edges and developing flavours of vanilla and caramel beyond the limitations of the raw ingredients. Imbuing a golden hue throughout the liquid, as if in recognition of this magical transformation.

  • Passionately Crafted

    in hand-crafted Copper Potstills

    using the age-old Double Distillation method to extract the essence or 'spirit' of the wine.

  • Like father, like sons...

    The Bezuidenhout-family farm on the banks of the Orange River offers varying grape growing conditions that in turn offer a variety of bold and exciting grape characteristics - molded into flavours of distinction by the resilience and passion of Inus Bezuidenhout & Family.

Patience. Rewarded.

The link between barrel maturation and the quality of fine spirit products is undeniable. This is why we only produce 100% oak matured Potstill Brandies. .
  • 176 Litres AA Single-barrel Production

    LOT #: 32V32012

    With 6 years of maturation offering a slightly smoother sip than usual and a pronounced taste of dried peaches and roasted nuts dominating Lot 32 of our VSOP offering. Hints of vanilla and orange peel, framed by sweet and spicy raisin on the nose.

    *Only our second lot to be bottled in the new slimline bottles with tamper-proof closures and drip-catcher.
    Allowing you to savor every last drop.

    Alcohol Content: 38% by volume.
    Available in: 750, 500, 250 & 50 Mililitre volumes.

    Best Enjoyed: Slightly chilled. 

  • Integrated Local

    PRODUCTION

    Our Estate produced base wine is distilled at constantly rising temperatures, using traditional Copper Pot Stills to extract first a low-wine, followed by a clear grape spirit, using the double-distillation method practiced locally and internationally for hundreds of years. 

    This fiery spirit, known traditionally as "the Water of Life", is then softened through a slow maturation process in small, imported French Oak barrels. This process develops the hidden characteristics and flavours available in the base spirit - whilst losing some of the more volatile components through natural evaporation over many years.

    A concentrated, dark-amber Brandy is extracted, adjusted to 38% alcohol by volume and bottled in small, unblended, single-barrel lots. Each staying true to the unique character forged by our geography and approach, but each uniquely nuanced by ever-changing harvest conditions.

  • Locally Produced

    BASE WINE

    Produced from a unique selection of Estate grown grapes harvested by hand in the early mornings of February, through April of each year. Grapes are sorted during harvest, with the more acidic bunches being selected for base wine production. A naturally high pH helps to keep the juice healthy after crush, without the need for additional preservatives such as sulphites.

    10-12 Days of Cold Primary Fermentation, followed by a warmer secondary fermentation offering up the building blocks of each new lot. Roughy 50% of this base wine comes from Colombard grapes with the rest being made up of Sauv Blanc & Gewurztraminer, with a prominent component of red grape juice from Cabernet Sauvignon, Merlot and Tinta Barocca, with the juice removed from the grape skins almost immediately after crush.

    Blended & Distilled in 1200 Litre batches throughout a three month period.

  • Central Orange River

    TERROIR

    The majority of our grapes are grown on Dyasonsklip, in the fertile flood-plains of the Orange River Valley, snaking its way through the Northern Cape province, in a region known as the Green Kalahari of South Africa. The Estate's vineyards are situated in an area overlapped by three major geographic regions of Southern Africa - the Kalahari-basin, the Namaqualand, and the Karoo. Mineral-rich granite bedrock from ancient lava-flows reshaped by catastropic geological events and natural erosion over many years. Covered in ever changing layers of alluvial top-soils, gathered from a 1,268,535 km² catchment area and deposited next to the banks of the mighty Orange River as it breaches its banks in a natural flood cycle. 

    With the Kalahari Desert right next-door, the vineyards receive mostly hot desert winds with some relief coming from the cold West Coast during Spring. Semi-arid conditions only offers 112mm of rain per year, with extremely hot summer days and below freezing winter nights.

"a delightful potstill offering, aged in barrel 6 years for a smooth & rich taste: dried peach, light caramel, roasted nut flavours, fine persistent finish."

Looking for more info?