Following aromas of sun ripened pears and wet granite., the palate has a vibrant acidity balanced by a soft, round texture and some pithy character and finishes with a fresh minerality.

From three sustainably farmed vineyard parcels in different parts of the Swartland: One parcel of 40 year old Chenin planted in the stony Shale and Schist based soils of Kasteelberg, and two parcels of 40+ year-old dry land, bush vine Chenin grown in the decomposed Granite soils of the Paardeberg.

Grapes are chilled in our cold room then pressed whole bunch and the juice is allowed to settle overnight. Minimal SO 2 is added and, as with all our wines, no further additions are made. The juice is then racked to tank (85%) and older French oak barrels (15%) for fermentation. Fermentation is with indigenous yeasts and lasts up to 6 weeks. The barrels are racked and blended with the tank fermented portion and then bottled.