Free To Be Weisser Riesling

Poached salmon and basil pesto dressing.

The 0,8 Ha vineyard is on a ridge ridge at the top of the estate at an altitude of 350 meters. The soils are granitic and well drained.

Bunches sorted when hand harvested and on a conveyor belt before the press. The grapes are destemmed and very gently pressed (450 – 500 litres per ton recovery). The juice is allowed to settle roughly overnight before fermentation is allowed to proceed uninoculated in a stainless-steel tank. The wine is racked and bottled straight after alcoholic fermentation.

“We would like people who drink our wines to experience the estate our soils our slopes our vines and our terroir. Wine should be experienced and not merely drunk and we endeavour to make every bottle of our wine a memorable experience. We believe wine is made in the vineyards and our goal is to allow the vineyards to express themselves by interfering as little as possible. As a result we have adopted a minimalist approach in both the vineyards and the cellar. The idea being to minimalise the human influence on the final product. In the vineyards we do everything by hand from pruning to harvesting. We are also proud members of the Biodiversity and Wine Initiative and of the Integrated Production of Wine Scheme. We have set aside 30% of the estate and dedicated it to the Western Capes indigenous flora and fauna. The goal in the cellar is to facilitate the production of wine from grapes and not merely manufacture wine. This is again done by following the minimalist approach of nothing added apart from a small amount of SO2 prior to bottling. All grapes are hand sorted in the cellar to remove m.o.g. (material other than grapes) and unripe grapes before they go to tank. Wild or naturally occurring yeasts are allowed to ferment the grapes before the wine is drained off the skins and allowed to mature in French oak barrels before being racked and bottled.