Amica

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Grapes were harvested at 22.2ºB with a total acidity of 7.8 g/ℓ and pH of 3.02. Yield: 7.5tons/Ha Winemaking rules were broken to create a sophisticated style of South African Sauvignon Blanc. Made through wild fermentation and oaking in old French oak, the grapes were whole bunch pressed using a Champagne pressing cycle to ensure only the finest quality juice being used. The fermentation occurred naturally in 500 ℓ puncheons of which 20% was new.

The source of the fruit is a single vineyard site from the Jonkershoek Valley. The soil consists of decomposed granite and quartz.

The wine spent 9 months in 500 ℓ French oak barrels.