Chenin Blanc

Stellenbosch grapes were picked by hand on 10th February, while the Elgin component was picked on 27th February. Grapes were kept in cold storage overnight, partially whole bunch pressed, remainder destemmed. Spontaneous fermentation in neutral oak followed by 7 months maturation on the leese. Wine was lightly filtered prior to bottling.

Grapes sourced from two sites. One situated in the cool climate region of Elgin, planted in 2006 on well-drained Bokkeveld shale soils. Grapes are subjected to a long, slow ripening period that contributes to the racy acidity and concentration of flavours in this wine. The other site is a vineyard, planted in Stellenbosch on decomposed granite soils, adding texture and salinity to the wine.