Vaalkameel Colombard

Pair with roast chicken, mushroom risotto or fresh abalone.

The wine spent 9 months on its primary lees. No enzymes or finings were used.

Grapes were pressed whole bunch and left to settle overnight in a stainless steel tank without enzymes. The next day, the juice was taken to old French oak for spontaneous fermentation.

We produce small batches of natural wines in a remote, semi-arid, high altitude region of South Africa. Lowerland is a mixed, holistic, family farm that produces a range of soil to soul products in a holistic, integrated flow. Vineyards are certified organic with Ecocert. We collaborate with winemakers who employ natural, Old World techniques such as whole bunch and natural fermentation, basket pressing, manual pump-overs, and gentle maturation in older French oak.