Description

20% of the blend is skin-fermented Chenin, raised in Clayver ceramic egg. The other 80% is made up of 2 pickings of Eenzaamheid Chenin Blanc, one early to retain freshness and crisp acidity and one a little later to provide some broader brush strokes. The Eenzaamheid portion is aged in used 600l French oak for 9 months.

Immediate notes of bright citrus and pear, it's only as the wine develops on the palate that the pithier side from the skin ferment portion begins to shine through.

Drinks very happily on its own but really comes into its own with BBQ'd meats or anything with a garlic and herb crust.