About the wine
Sourced from 40-year-old dry-land bush vine Chenin Blanc, grown on deep weathered granite soils with coarse gravel. Grapes whole bunch pressed. Fermentation initiated in tanks; 50% inoculated with selected yeast and the balance allowed to ferment naturally. Once fermentation started, the must was transferred to a selection of 500L French oak barrels, of which 60% were new and 40% second fill. The fermentation temperature was controlled and kept below 18°C. Once fermentation was complete, the wine was left on the lees for 9 months. Malolactic fermentation was avoided. Racked and kept on its fine lees for an additional 7 months after spending a total of 16 months in barrel.
This wine has a light straw colour and flavours of honey, pear, apricot and delicate floral notes. It has a rich, silky palate with subtle spice and yellow fruit flavours, light oak and a balanced fresh finish.