Grenache Blanc

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Hand-harvested grapes were cooled overnight and whole-bunch pressed to restrain phenolics. Fermentation occurred with a high percentage of solids to enhance palate breadth and definition. The wine was matured for seven months on lees, with 55% fermented in seasoned tight-grain French oak Allier and Compiègne hogsheads, and 45% in 500- and 1000-litre terracotta clay doliums, preserving the wine's crystalline purity and minerality.

Grapes are sourced from two adjacent vineyards on different slopes in the Voor Paardeberg, characterized by Malmesbury shale and decomposed granite soils. These trellised vines allow for precise canopy management, enhancing fruit purity, complexity, and balance.

The wine underwent fermentation and aging in a combination of seasoned French oak hogsheads (55%) and terracotta clay doliums (45%) for seven months. This approach imparts subtle oak characteristics, enhancing the wine's complexity and texture without overpowering its fresh fruit profile.