Project Z Chenin Blanc

The destemmed grapes were given overnight skin-contact (12 hours) after which the settled juice was transferred to both Italian terracotta amphorae and concrete eggs for fermentation.

The grapes for this wine were sourced from a vineyard over four decades old in the Firgrove region of Stellenbosch. Growing on clay and decomposed granite soils and subjected to the maritime airflow off the Atlantic Ocean at False Bay, the vineyard was selected for its ability to grow grapes offering a superior expression of the site’s unique geography.

After completion of fermentation the wine was left on the primary lees for a further 9 months, before being blended for bottling where 30% of the blend was made up of the terracotta amphora fermented portion, and the other 70% from the concrete egg. The wine captures the essence of this inimitable Stellenbosch old vineyard in a very powerful way.