Honeybunch Chenin Blanc

Shellfish, Spicy food, Lean fish, Mild and soft cheese

A bigger wine grape crop than in 2019, thanks to good reserves being accumulated in the post-harvest period, rain during critical berry growth stages and moderate climate throughout the growing season. The vineyard rows run from North East to South West and the vines are on a low single strand trellis. This row direction exposes the morning sun side to the prevailing summer wind out the south and shelters these bunches from the harsher afternoon sun. The Honeybunch is made from the first pick through this vineyard. All the exposed bunches on the morning sun side only are harvested. They turn a golden colour as a result of their exposure to the sun and they develop a unique honeyed character.

10 months in 225 and 300 litre French oak barrels. 20 percent new barrels used.

12 hour maceration on the skins in the press before pressing. After an overnight settling the juice is then put into 225L and 300L French oak barrels and fermented wild. Fermentation was slow and took 8 months to complete - a result of higher than normal fructose levels, an effect of the drought. The wine goes through malolactic fermentation and 1 year maturation, on the heavy lees, in the same barrels before being racked and bottled.

“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.