Cool. Southerly aspects, combined with fresh maritime breezes provide ideal conditions for optimal ripening of the grapes. The vineyards are all planted on decomposed granite soils. Vines are between 30 and 50 years old and yield around 5 tons per hectare.



The grapes are hand harvested and then cooled overnight to around 5 degrees Celsius. They are sorted on a conveyor belt before going into the press where they undergo an 8 hour maceration on the skins before being gently pressed. 15% is fermented and matured in 225l French oak vats, while the remainder is fermented in stainless steel tanks. After spending seven months on the fine lees the wine is racked and bottled.


Tasting Notes & Analysis

Pale straw colour.

The nose is complex with aromas of apricots, pears, limes, oranges and litchi with undertones of almonds and fynbos bring a savoury element.

The palate is fresh and limey with a zesty acidity. A gentle spice and light lees character brings length and polishes the palate off.

13.4% Alc.; 2.0 g/l R.S.; 5.3 g/L TA; 0.4 g/L VA; 45 mg/L FSO2; 115 mg/L TSO2