Estate Reserve White

Upon arrival at the winery, the fruit is cooled to 5° Celsius overnight. Bunches are sorted whole and pressed into stainless steel tanks to settle. Primary fermentation occurs in 300 liter French oak barrels and clay amphorae with wild yeast populations.

Each component of the reserve blend carries different varietal characteristics and reflects slight soil differences between different vineyards on the estate. It is a true reflection of our terroir. Our Grenache Blanc (50%) grows as untrellised bush vines, giving the grapes even sun exposure and providing the blend with a ripe, sun-kissed taste. Marsanne (38%) provides an unctuous weight to the palate. Our heritage Chenin Blanc (9%) adds balanced acidity, herbaceous aromas, and a delicate mineral flavour. We select Viognier (2%) from two sites on the estate to give the finished wine a balanced character.

The wine is kept on the lees for 9 months before bottling and stirred regularly to add weight and richness.