This golden-hued wine, with a youthful green tint, has an expressive nose that brims with aromas of ripe yellow stone fruit, citrus zest, pineapple, and a touch of lemongrass, seamlessly complemented by delicate roasted almond nuances. The layered palate offers richness and depth, with a medium-bodied, creamy texture balanced by a lively, refreshing acidity.
WINEMAKING
Hand harvested at optimal ripeness when the grapes were at 23° Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. The bunches were crushed, destemmed and then gently pressed and the juice settled over-night. 60 % of this wine was natural fermented in new 400-litre French oak barrels and the rest was inoculated with yeast in second and third fill 400-litre French oak barrels. Wine was barrel matured for 11 months before it was blended and bottled.
VINEYARDS
Grapes were sourced from low yielding 16-year-old bush vines located between Malmesbury and Darling in the Swartland. The soils are decomposed granite ensuring the roots to penetrate deep in search for water - this is detrimental for dryland farmed vineyards and is characterised by producing wines which shows great vibrancy and minerality.
