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The Grenache Blanc fruit is grown on the steep southern slopes of Paarl Mountain on decomposed granite soils. The grapes were hand harvested and transferred straight to barrel by peristaltic pump. It was further worked gently with bare feet (and hands) to allow some juice to flow out and fermentation to kick start naturally with the wild yeast present on the skins. The skins were gently pushed down into the wine during fermentation. After fermentation the barrels were topped and sealed. The wine was left in the barrel without any additions or disturbances for 7 months. Over this time, the wine starts to clarify itself with gravity and low winter temperatures allow for a clear wine on top and for the proteins, skins and pips (also known as Pumace) to collect at the bottom of the barrel. The wine is racked and gently pressed in spring and allowed to settle more before bottling. This wine was never sulphured – The tannins from the seeds, skins and stems protects the wine. Finally, the wine was pressed and allowed to settle again before bottling. The wine was bottled unfined and unfiltered.
Total Production: 532 bottles
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Kaal means naked in Afrikaans. This wine was made alongside its red counterpart, “Voet” (meaning foot), and was crafted in the most natural of ways – taking inspiration from Georgia where the very first wine was made. Many years ago bare feet / kaalvoete were used to crush the skins of the berries open, allowing the juice to flow out that would later become the final wine. This is a natural wine, a naked wine and a wine to celebrate and pay homage to thesimple beginnings of wine.
100% Grenache blanc
Gold with a touch of orange
Complex layers of apricot, almond blossom, marmelade and earthy peach core.
Bruised Apple and citrus fruit, with subtle hints of white pepper
|Wine of Origin||