Vagabond

The Chardonnay – both cool climate climats one on Table Mountain sandstones, the other on sandstone shale soils; Viognier – a small block wedged in sandstone shales; & Verdelho – a five year old block harvested second week January - were crushed, allowed a period of skin contact, pressed directly into old French oak barrels of varying size, inoculated with neutral yeasts strains & cold fermented. Old bush vine Swartland Steen from granitic soils was naturally fermented in large old French barrels & matured in puncheon. The Grenache blanc was allowed extended skin contact, crushed, settled & racked into 400L barrels inoculated with neutral yeasts.

Combination of low yielding prime vineyard sites scattered across the length & breadth of the Cape combining a myriad of ancient soils, aspects & climes. All fruit was hand harvested at dawn. Quite possibly the most tempestuous vintage in the Cape – super low winter rainfall, early spring, hot summer, heat waves & erratic weather – resulted in small clusters of fruit, great concentration & very lithe wines.

Each component was matured separately for about 9 months prior to a barrel selection, final blending and bottled unfined & unfiltered. Only yeast & small amounts of sulphur are added during the process.