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

The grapes selected for this style of Chenin Blanc are handpicked in the early morning hours from a single vineyard in the heart of the Breedekloof valley. After crushing and de-stemming, the juice is left on the skins for 8 hours. It is then settled followed by the clear juice being racked into new oak barrels and amphora vessels for fermentation. The juice is left on the thick lees for 6 months with further maturation on the fine lees for 2 months. Batonage plays a crucial role in the complexity of this wine.

High in acid, the wine asks for pork belly cooked over apples with toasted almonds, oven roasted chicken or pecan nut and orange pie with a dollop of vanilla ice cream.