The Crab and The Heron

Hand-harvested in the cool of early mornings, the Sauvignon Blanc and Semillon grapes were picked at different stages of ripeness throughout early to mid-March to build layered complexity. Each batch was chilled overnight before destemming to preserve freshness and aromatics. The fruit was gently pressed, and the juice was allowed to settle for 48 hours at 10°C. Fermentation occurred naturally, with each variety vinified separately in stainless steel tanks and maintained at cool temperatures (12–18°C) to retain purity and texture.

These vineyards, located in the Hemel-en-Aarde Ridge within the Walker Bay appellation, are situated in close proximity to the Atlantic Ocean. The region experiences a temperate maritime climate, where parallel mountain ranges direct southerly sea breezes through the appellation during the summer months. These winds contribute to the frequent presence of sea mists and overcast conditions, promoting more consistent temperatures throughout the valley. The area maintains an average temperature of 19°C, with an annual rainfall of approximately 750mm.

Once dry, the wines were racked off the gross lees and blended, then matured on fine lees for six months to enhance mouthfeel and depth before gentle filtration and bottling.