WINEMAKING AND MATURATION
The grapes were hand sorted and whole bunch pressed. The juice is very lightly settled (we like very cloudy raw juice) with no additions to the raw juice, wild fermentation took place in two 2000L Foudre’s. Fermentation lasted for about two months. The wine was kept on lees for around twelve months, then rested in tank on fine lees without fining for a further six months prior to bottling. Very simple, careful winemaking.
TASTING NOTES
The wine reflects the tension of elements where it grows: the mellow glow of Stellenbosch sunshine drenching the hills, doused by a cold salty slap of South East wine.
Yellow fruit and sweet herbs sing their familiar tune. The wine is mouth filling and moreish, saline, and nimble. Lovely long resonating finish. I give it two thumbs up.
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