23.5 Blanc de Noir

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

The grapes were hand harvested in small crates in the early hours of the morning to keep the grapes cool and preserve flavours. Grapes are cooled further overnight in our on-site cold room (3°C) and processed the following day. The grapes are rolled off the stems, preventing the extraction of harsh unwanted phenolics. The Bunches go directly into the press after a light sorting where whole Bunch Pressing takes place. Juice is pressed off to a stainless steel tank. Settling takes place over 2 days and the clear juice is racked off to a stainless-steel tank for inoculation.

The Bottelary Hills are extremely diverse in terms of terroir. A wide variety of different slopes, aspects, elevation above sea level, soils, and the influence of both the False Bay to the south, and the cold Atlantic in the west, make for a very intricate array of micro-climates. The Bottelary area forms part of granitic hills and the reddish- and yellowish- brown soils are highly suited to the production of quality wine grapes. The soils are acidic, have great water retention capabilities and are well drained. Soil types include Oakleaf, Tukulu, Hutton and Clovelly. Vineyards in the Bottelary Hills are planted at varying heights from 150m to up to 400m above sea level. All of these factors contribute to crafting unique, distinctive wines with a sense of place.

Cold Fermentation as well as Malo Lactic Fermentation takes place in steel tank and the wine is left on the primary lees without sulphur till bottling. Another fermentation takes place in the bottle where the fine mousse develops. This wine was spent 2 years on the lees before disgorging.