TERROIR: Decomposed Granite, East facing, 200m above sea level, from the Paardeberg.

VITICULTURE: Organically farmed bush vines planted in the 1952, they are situated in a very “wet” part of the Paardeberg, at the bottom of the slope, and this helps with ripening the large berries fully. 2019 was a very healthy year and the skins were very healthy which helped with skin fermentation.

GRAPE: 100% Muscat d’Alexandrie

VINIFICATION: Hand-harvested then fermented after being 100% Destemmed. Pressed after 10 days and matured in 500L old oak casks. No added yeast or acid. Full malolactic fermentation takes place. SO2 added a month before bottling, a light clarifying filtration, not fined.