Delheim, 'Edelspatz' Noble Late Harvest Riesling, 2022, Stellenbosch (WO)

'One-Liner'
Gloriously decadent botrytis Riesling – dried peach, marmalade and honey wrapped around electric citrus acidity and remarkable freshness.

Tasting Note
Rich golden yellow in the glass, with an intensely aromatic nose of dried peach, apricot and orange marmalade alongside honeysuckle and honey. The palate is lusciously sweet and concentrated, with ripe stone fruit and citrus peel balanced by a wonderfully bright seam of acidity. Notes of orange blossom, quince and gentle nuttiness add complexity, while the French oak fermentation brings subtle texture rather than obvious woodiness. Despite its considerable sweetness, the wine remains poised and energetic rather than heavy. Long, luxurious and beautifully balanced on the finish, with marmalade, peach and fresh citrus lingering behind.

Country: South Africa
Region: Western Cape
Sub-Region: Stellenbosch WO
Grape(s): 100% Weisser Riesling
ABV: 10.5%
Friendly: Vegan, Vegetarian, Sustainable

Awards & Critics' Scores
Tim Atkin MW, South Africa Special Report 2024 – 96/100
Platter's South African Wine Guide 2025 – 5 Stars
IWSC 2025 – Silver Medal

The Story
Edelspatz is one of South Africa’s great sweet wines, first produced at Delheim in 1979 and only possible when nature provides the humid conditions needed for Botrytis cinerea – the noble rot that shrivels the grapes and concentrates their sugar, acidity and flavour. Its name is a tribute to Delheim patriarch Michael ‘Spatz’ Sperling: Edel means noble, while Spatz was his lifelong nickname. The 2022 comes from Delheim’s 2.9-hectare Office Block, a north-facing Riesling vineyard planted in 1985 on decomposed granite high on the Simonsberg slopes. The botrytised bunches are picked by hand over numerous passes, rigorously sorted, whole-bunch pressed and then fermented in French oak for nine months. The result is immensely concentrated, but Riesling’s natural acidity keeps all that honeyed fruit remarkably fresh – exactly why Edelspatz has become such an enduring South African classic.

Perfect With... (click me for the recipe)
- Meat/fish: Chicken liver parfait with orange marmalade and toasted sourdough
- Vegetarian: Roast squash, blue cheese and caramelised onion galette
- Vegan: Black olive tapenade with roast aubergine and warm flatbread