Clos Du Ciel

The juice is vinified in a Biodynamic and natural way, fermented with wild vineyard specific yeasts, without the use of enzymes or fining agents.

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. Harvested from a naturally low yielding single vineyard, 9 different Chardonnay clones were planted in 1987 years. With narrow rows and high-density planting (approximately 5000 plants per hectare), conventional equipment can’t be used, and therefore everything gets done by hand, including spraying our natural preparations with back packs.

This wine is fermented in new French oak barrels for 16 months spending 66% in new barrels and then transferred to mature barrels, bottled unfiltered and further left to mature for approximately a year prior to release.