The colour in the glass is gold with an touch of orange. The wine is complex with layers of honeyed quince, yellow plums, floral notes and salty minerality. The pithy tannin lends a raw structure to the wine perfectly in balance with bountiful layered fruit and floral notes.
Both the Chenin blanc and Grenache blanc are vineyards on the southern slopes of the Paarl mountain on decomposed granite soils. The grapes were hand harvested and transferred straight to barrel as whole clusters. It was gently broken with bare feet to allow some juice to flow out 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 distubances for 8 months. By then the skins and stems have settled at the bottom of the barrel, filtering the wine as they settled with gravity – as we would discovered when we opened the barrels in September. This wine was never sulphured – allowing the tannins of the seeds, skins and stems to protect the wine. The wine was then pressed and allowed to settle before bottling. The wine was bottled unfined and unfiltered + unsulphured.
Honeyed quince, yellow plums and floral notes
The pithy tannin lends a raw structure to the wine perfectly in balance with bountiful layered fruit and floral notes.
5.3 g/ l