The light tropical fruit salad flavours of Chenin Blanc is lifted with zesty lemongrass and Cape gooseberry tones from the Sauvignon Blanc component; fresh and easy-drinking - Elsie Pels â€“ Cape Wine Master.
60% Sauvignon Blanc, 40% Chenin Blanc
In The Vineyard
Vines planted in weathered granite topsoil and crumbly clay sub-soil. Yield of Â±10 tons per hectare.
In The Cellar
The Chenin Blanc and Sauvignon Blanc are made separately in a reductive method, the juice is given up to 24 hours skin contact and 2 Â½ months on the leese before sulphuring up. The two wines are then blended together to produce the best Combination of both cultivars.