Lycaon Old Vine Chenin Blanc

The fruit was destemmed, pressed and settled before being fermented in 550l barrels and partly amphora with natural wild yeast. The press was very gentle, yielding only around 550 litres of juice per tonne for optimum quality. The wine was matured in barrels (20% new) and clay amphorae.

Grapes were harvested from a single vineyard of unirrigated 48-year-old vines in the “horse shoe” just above the town of Wellington. The vines grow in Glen rosa soil, a well-drained decomposed granite soil, yellow brown in colour. The vineyard is a certified heritage vineyard under South Africa’s Old Vine Project, designed to preserve the surviving old vineyards of South Africa.