Wines that reflect the vastness of our South African landscape – our harsh climate, our old and sometimes fragile soils, and our complex culture.
in the unyielding sun, the cold winter rain, the storms and winds, on a mountain, on a plain somewhere and then producing these delicate but powerful wines.
The Stellenbosch vineyards are mainly north-westerly (i.e. warm) and are cooled by constantly blowing sea winds in summer. A good combination for full, fruity wines. The grower does not irrigate their vineyards and so the vines have roots deep into the weathered granite soil and are bearing small amounts of concentrated fruit. The Chenin Blanc vines were planted in 1982.
Planted in 1982 the old bush vines never yields more than 4 tons per hectare (2.4 acres per hectare).
Unirrigated and planted in weathered granite topsoil and crumbly clay sub-soil.
The grapes were hand harvested, lightly pressed using a 120 Liter basket press. The pressed juice sat for 24 hours to settle before racking into oak. Most of the wine was fermented in a 100% neutral 400-liter barrel (76%). 12% fermented naturally on the skins and removed at 7◦ brix. The remaining component in demijohn for barrel topping. Once the wine was fermented dry, Sur lie aging with monthly Bâtonnage being mindful to keeping the wine fresh. (the French term for stirring settled lees back into wine). The wine remained on the lees for twelve months until it was bottled.