Ghost in the Machine Chenin Blanc

Simple fish dishes and other seafood like scallops, prawn and crab. Mild cheeses, like Brie.

We achieved partial malolactic fermentation, with the wine spending 10 months in neutral oak. The wine was racked three times before bottling for clarity and purity.

After 3 pickings and destemming, we meticulously berry-sorted the grapes and transferred them to open-top fermenters. Cold soaked on the skins preceded fermentation, which began naturally with wild yeast. To preserve the delicate aromatics and structure, we performed one gentle punch down or cap wetting daily, ensuring the cap stayed submerged. The fermentation was cool at 12°C, and after 6 days on the skins, we pressed the wine using a traditional basket press. It was then transferred directly to barrel to complete fermentation.

The focus is beautiful in its simplicity – to craft unique, intriguing, and unusually delicious wine from a small, distinct corner of the universe. We want to make wine that is enjoyable in youth, but capable of being enjoyed for many decades to come. It begins with understanding and loving our land, being sensitive to the long-term needs of our vines, and treating our grapes with the utmost respect and care in the Estate winery.