Ripe quince, pineapple and stone fruit with some interesting savoury undertones. Lightly textured palate, with a hint of sweetness and balancing crunchy acid, results in a brisk finish.
Juicy poolside sipper, also a winner with al fresco meals.
In The Vineyard
Old bush vines planted in weathered granite topsoil and crumbly clay sub-soil. Yield of up to 4 tons per hectare. Some of the fruit coming from a vineyard planted in 1947 (second oldest Chenin in the country).
About The Harvest
Yield of up to 4 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.