Very pale straw with ripe tropical tones of guava, wintermelon and green apple; some herbaceous flavours and flinty minerality adds interest; succulent with soft ripeness and well-integrated acidity.
Elsie Pels - Cape Wine Master
Enjoy this season with summery goats cheese salad.
In The Vineyard
Vines planted in weathered granite topsoil and crumbly clay sub-soil. Yield of 8 tons per hectare.
In The Cellar
Made reductively. Grapes were harvested during early morning hours in cool temperatures and were given ± 8 - 10 hours skin contact. Enzymes were used to help extract flavours while on the skins. VIN 7 Yeast was used. Wine lay on the lees for 3 months before being racked, cleaned and bottled.