Capitoline Wolf Mixed Case

Both components were whole-bunch pressed and allowed to settle gently in tank overnight, before being racked into large, neutral French oak barrels. Fermentation was natural, and the wine spent six months on gross lees, with regular stirring and no sulphur added during élevage. Both components underwent full malolactic fermentation in barrel. Before bottling, the wine was racked, sulphured, protein-stabilised, and gently filtered.

This blend brings together two distinct vineyard sites: Semillon from Bot River and Chenin Blanc from Durbanville. The Bot River Semillon grows on koffieklip soils in a warm, sunny climate tempered by cool nights, preserving freshness and aromatic purity. The Chenin Blanc comes from an organically farmed vineyard rooted in rocky shale soils overlooking Table Bay, where ocean breezes play a significant role in shaping the fruit’s character. Both parcels were hand-harvested, chilled overnight, and pressed the next morning.

Once the wine was dry it was stirred on the gross lees for 9 months without sulphur. Just before bottling it was racked, blended with the Semillon, sulphured up and protein stabilised. The wine was gently filtered before bottling.

The Cinsault was fermented 100% whole-bunch, preserving freshness and spice, while the Grenache saw 25% whole-bunch inclusion for balance. Both components fermented naturally over about ten days before being pressed and transferred to large, seasoned French oak barrels. Malolactic fermentation occurred naturally in barrel, and the wine matured for nine months before bottling, following a light filtration.

This wine blends two distinctive sites: Cinsault from granitic soils in Paarl and Grenache grown at 600 metres elevation in the remote Citrusdal Mountains. Both sites contribute their unique character — the granitic Cinsault bringing freshness and aromatic lift, while the high-altitude Grenache adds depth and structure. Grapes were hand-harvested, chilled overnight, and carefully hand-sorted before fermentation.

All three batches went through full malolactic fermentation and spent 9 months in barrel. The batches were blended together along with a small amount of Grenache before a light filtration, followed by bottling.