Old Vines White

As each parcel is harvested the grapes are chilled in our cold room. The grapes are then pressed whole-bunch and the juice is allowed to settle overnight. Minimal SO2 is added and, as with all our wines, no other additions are made. The juice is then racked to barrel for fermentation. Fermentation is with indigenous yeasts and lasts up to 8 weeks. The wine is left without additional sulphur on its lees until spring. During this time the wine finished malolactic fermentation. The barrels are racked and blended just before the following vintage and bottled unfiltered.

From 7 sustainably farmed vineyard parcels in different parts of the Swartland: one parcel of 41 year-old Chenin and a parcel of 11 year old Grenache Blanc on the stony Schist based soils of the Kasteelberg; two parcels of 40-65 year-old dry land bush vine Chenin, one parcel of 44 year old Clairette Blanche and a 60 year old heritage Semillon Gris vineyard grown on the decomposed Granite of the Paardeberg; and a parcel of 21 year-old Viognier on the iron-rich soils of the rolling hills west of Malmesbury.

9 months in 3rd and 4th fill French oak 500L barrels and one new 2000L Foudre