74% Chenin Blanc, 8% Clairette Blanche, 6% Grenache Blanc, 7% Viognier, 2% Semillon Gris, 2% Macabeo, 1% Verdelho
Swartland, South Africa
As each parcel is harvested the grapes are chilled in our cold room. The grapes are
then pressed whole-bunch and the juice is allowed to settle overnight. Minimal SO2
is added and, as with all our wines, no other additions are made. The juice is then
racked to barrel for fermentation. Fermentation is with indigenous yeasts and lasts
up to 8 weeks. The wine is left without additional sulphur on its lees until spring.
During this time the wine finished malolactic fermentation. The barrels are racked
and blended just before the following vintage and bottled unfiltered.
9 months in 3rd and 4th fill French oak 500L barrels and one new 2000L Foudre