Timepiece Chenin Blanc

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The juice was fermented in a combination of oak barrels and clay amphorae. 25% of the juice was barrel-fermented in 228L 2nd & older fill French Oak barrels and 16% in 400L clay amphorae and 21% in concrete egg for a 8 months. Amphora and concrete egg has the natural ability to keep the lees in constant suspension during fermentation.

The distinct ravine which embodies Stellenbosch Kloof harnesses all the qualities of a well-orientated compass. Varying elevations and aspects allows us to grow a selection of classic varieties to specific sites that optimise this expression through their location. The cooler south–and east-facing aspect, unique in Stellenbosch, hosts the more sensitive and aromatic white-skinned grape varieties.

This was followed by malolactic fermentation in the amphora, egg and barrel, and matured “sur-lie” for 9 months with occasional “barrel rolling” to add richness to the palate. No sulphur was added during the course of vinification and only at final bottling.