About the wine
The grapes for the Chenin blanc are sourced from two old bush vine vineyards planted in granite soils in the Swartland on the north eastern side of the Paardeberg. The two Chenin blanc vineyards are picked at different times, one slightly earlier in the season to preserve the mineral freshness and texture inherent in the grapes. The other vineyard is picked slightly riper as it expresses the beautiful bright yellow fruit typical of Chenin blanc from the Swartland. The Clairette blanche is picked at a very low sugar (19.5 brix) to preserve the acidity that is inherently low in this variety and add texture to the final blend. The Viognier is sourced from a vineyard on the southern slopes of the Paardeberg in Paarl planted on decomposed and colluvium granite soils. The grapes are harvested at around 24 brix. The Verdehlo is from a similar site to the Viognier vineyard. This is harvest at around 22.5 brix and is responsible for the intense grilled pineapple characters and vibrant acidity in the wine. The grapes are picked into small crates and put into a cold store overnight. The following morning the grapes are gently whole bunch pressed and the juice is settled overnight after which it is then run to 400 liter French oak barrels for fermentation. The fermentation is allowed to start naturally and once completed the wine is topped and matured sur-lie for 11 months with regular lees stirring in French Oak, 12% being new.
The wine displays a vibrant golden hue. The nose is expressive with notes of ripe stone fruit, grilled pineapple, quince and lemongrass with hints of coriander seed.The palate is full and rich with flavours of yellow fruits. There is a textured mid-palate with notes of toasted almonds and a pithiness which leads to a focused crisp finish. The wine drinks beautiful when young but will reward with further cellaring of up to 10 years from vintage.