Dry Chenin Blanc (<5g/l or up to 9g/l if TA <2g/l lower)

Harvesting takes place at night when sugar levels are between 18° to 22° Balling. Grapes are then transported to the cellar with layers of dry ice to reduce contact with oxygen. After crushing and de-stemming, the juice is kept on the skins for 24 hours. Free-run juice is then cooled to -4°C and kept for three weeks followed by fermentation in stainless steel tanks for three weeks. Wine undergoes protein- and cold stabilization before bottling.

In true South African fashion, toast the simple joys of geelbek sizzling over the coals, needing nothing more than a lemony butter sauce. Keep it casual with the retro classic chutney chicken, dish up the family recipe for sticky Christmas gammon and find comfort in macaroni and cheese.