Susurrous

Best paired with seafood, sushi, white meat, fresh salads, and tapas style meals of olives and cheeses.

Grapes for this premium blend were hand- picked from 4 different sites. Three sites are in the Swartland and one 30 year old Chenin Blanc block planted on Granite soils in Stellenbosch, 350m above sea-level.

The Chenin Blanc was then fermented in third fill French oak 500L barrels and left on the lees for 10 months before blending. The Grenache fermented in very old 500 litre barrels before blending and bottling. The small portion Sauvignon Blanc was tank fermented.

Different batches of grapes within the vineyard blocks were selected by hand in mid-February between 23 and 25 Balling. Grapes were picked into small crates and immediately chilled. The grapes had 4 hours skin contact to ensure the best fruit flavours were extracted from the skins and to ensure ageing potential.

Rascallion Wines is a joint venture between Ross Sleet and Wellington Wines. We are proud to be embedded in the Wellington Valley, one of the Cape's oldest wine regions and considered to be the birthplace of our industry, as it is home to the majority of vine nurseries where young vines are nurtured before being dispatched to the wider Cape Winelands. Wellington Wines’ winemaking philosophy and styles complement our ambition to create wines that reflect the outstanding terroir of the valley and the modern, fresh wines that our consumers love.