Description

Due to this winemaking process, the wine has a beautifully complex aroma profile with pronounced grapefruit, quince and spice flavours. The mouthfeel is grippy with a refreshing tannin structure that goes very well with a variety of foods.

A blend of Chenin Blanc 63%, Bukettraube 20%, Sauvignon Blanc 9%, Roussanne 8%.

The grapes used are from an old Chenin Blanc vineyard situated next to a dry river since 1972.This is a skin macerated/carbonic maceration wine which means that, unlike most conventional white wines, the fermentation takes place on the skins and has the character of this process.

Fruit is picked by hand and cooled in a refrigerated room overnight. Around 60% of the grapes are placed partially whole bunch and partially destemmed in concrete tanks. Some juice is pressed and run on top of the grapes to get the fermentation going. Some juice is run off into old casks towards the end of fermentation after which more whole bunches and destemmed grapes are used to fill the tank once again - continuous fermentation kind of approach. The tank is eventually pressed after about 3 weeks.The wine matures for 10 months in old casks on top of the gross lees. The wine is bottled straight from cask and usually has a slight haze as no filtration is done either before or during bottling.