Not as well know as its noir relative, Grenache, the grapes for this wine come from dry-farmed bush vines at an altitude of 620 metres in Piekenierskloof. Winemaker Donovan Rall says the idea behind this wine has always been to make a wine that reflects the fresher and lighter side of this variety which can sometimes be a little more full bodied. The grapes are picked in 2 stages and only fermented and matured in concrete eggs and clay amphora to ensure nothing but the vineyard, place and variety are expressed in the final product. Like the other white wines in the range, the grapes are whole-bunch pressed and transferred without settling straight to the vessels for fermentation. 8 months on the lees in the eggs gives lovely texture before bottling without any heavy filtration.
