All of the grape varieties are treated individually with basic winemaking intervention. The aim is to highlight the true expression of these cultivars in its terroir. We select each component based on merit and our final blend tells the story of our labour of love from our favourite vineyards on the property.
The Chenin Blanc component is made in three distinct styles showing off the versatility of the grape. The first component is cold fermented in stainless steel tank and allowed to age on the fermentation lees for 10 months. The second component is a selection of barrel fermented Chenin Blanc, fermented in older 500L French oak barrels and the third component is a small parcel of skin fermented Chenin Blanc, macerated for 5 days and fermented naturally in older French oak barrels. Block 39 is used for all three components. The Viognier grapes were hand-picked and whole bunch pressed. 50% was wild fermented in 2nd and 3rd fill French barrels, without settling the juice prior to fermentation. The other half was settled, inoculated and cold fermented in stainless steel tanks. The Grenache Blanc was fermented in a clay amphora pot and left on the fine lees for 10 months with minimal SO2 prior to blending. The Marsanne, a new addition, was fermented in stainless steel tank and kept on the lees. After 10 months maturation in French oak barrels and in tank, the wine was carefully blended and allowed to naturally stabilise as far possible.