TERROIR: Decomposed Granite, East facing, 200m above sea level, from the Paardeberg.
VITICULTURE: Organically farmed dryland bushvines, planted in 1972, that weren’t suckered to retain leaves that I find balances the acidity and tannin levels. Picked on a balance between taste/feeling and experience we find this helps to maintain the pH/acid/alcohol balance that we love.
GRAPE: 100% Chenin blanc
VINIFICATION: Hand harvested. Destemmed 100% into 1500L open fermenters. Fermented for 8 days on the skins before being pressed into one 3000L Foudre. No yeast inoculation fermented at ambient temperature. 100% malolactic fermentation (not inoculated).
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