Chenin Blanc

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The grapes were harvested early morning and whole bunch pressed. The juice was left to settle in stainless steel tanks. Almost no sulphur was added during the first 6-9 months. Both the primary and secondary fermentation started naturally, and no enzymes, fining agents, commercial yeast or filtration was used.

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 air at night 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, with the Helderberg Ward being the coolest in the Stellenbosch region. The vineyards are meticulously cared for by hand and the crop is reduced to ensure maximum quality. Organic and biodynamic practices are employed by not using any pesticides, herbicides or chemical sprays.

This wine was matured for 12 months; 20% in new French oak barrels, 20% seasoned French oak barrels and 60% in Amphora Clay and Cement eggs before being blended and bottled.