Description

Racy and salt-flecked, with lime zest, quince and Granny Smith apple over a waxy, gently creamy texture and a stony, mineral finish. Fruit comes from a dry-farmed 1980 bush vine block on sandy granite soils close to False Bay, registered with the Old Vine Project. The grapes are destemmed and soaked for 48 hours before pressing to old oak, where fermentation runs on native yeasts. Malolactic is allowed and the wine rests nine months on fine lees in used 300 litre barrels. Suitable for vegans.