Grenache Blanc

To respect the delicate flavours of Grenache Blanc, the grapes were whole-bunch pressed and allowed to ferment spontaneously. The wine then matured on the lees across multiple vessel types to build texture while retaining freshness.

Grapes are sourced from Piekenierskloof, approximately 80 km inland from South Africa’s West Coast. The vineyards are unirrigated bush vines planted in deep sandy soils, with elevated sites that experience a warm climate moderated by cooling evening winds. The fruit was harvested on two picking dates: an earlier pick to capture freshness and acidity, and a later pick to add structure, body, and concentration.

Maturation takes place on the lees, with 60% in seasoned 500 L oak barrels, 30% in concrete eggs, and 10% in clay amphora.