Blanc

White meats such as chicken or veal especially if accompanied by a creamy sauce or with spring vegetables such as asparagus and peas.

Rooted in the oldest viticulture soil in the world, it is made up of decomposed granite on the lower slopes of the Helderberg Mountain. This vineyard enjoyed the refreshingly cool breezes from False Bay (Atlantic Ocean) during the day and cool night air flowing down the mountain, resulting in even ripening of the berries and good natural acidity. The macro climate is maritime, with cold wet winters and sunny warm summers. A minimum interference approach is taken in the vineyards to get a true reflection of the unique terroir. Vertical shoot positioned trellised vines of 8 and 12 years old were used to produce grapes in cooler pockets of Stellenbosch.

The wine spent 10 months in French oak barrels before being bottled.

This wine has been naturally fermented containing no enzymes, preservatives, or stabilisers.

Over the past decade Jasper Raats has built an international reputation for crafting outstanding wines such as Sauvignon and Pinot from the Hemel-en-Aarde Valley but more particularly for his seven years of winemaking efforts in New Zealand. Crafting very individualistic wines “that I like and can make without any restrictions or guidelines” has been a natural progression two years after returning to South Africa.