Reserve White Blend

Hand-harvested early in the morning, the grapes arrive at the cellar in perfect condition to ensure freshness and that cultivar flavours are retained. The winemaking was managed reductively, and the small, carefully selected batches of different varieties were separately fermented and vinified. The Chenin blanc and the Sauvignon blanc went through a cool and slow fermentation in stainless steel tanks at 10 - 13° Celsius. After fermentation the wine was left on the lees for 7 to 8 months with regular lees stirring, resulting in a full wine with a creamy richness. The Chardonnay and the Roussanne underwent wood maturation in older small French barrels for 5 months to add complexity to the blend. The final blend was left on the lees for a further two months with regular lees stirring before bottling, resulting in a rich, full wine with both structure and elegance.

Vineyards with a track record of producing the best quality wines over a few years were specifically selected. These vineyards are grown on two dominant soil types of namely decomposed granite and shale soils. The well drained granite soils produce wines with a unique minerality and elegance. The shale soils main characteristics are that it contains a significant amount of clay in the subsoil with good water retention, which produce full wines with concentrated flavours and complexity. We use these different styles of wines as blending components.