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

After the grapes were de-stemmed, skin contact was given for two hours, and the juice was extracted. Only free-run juice was used, and great care was taken to ensure that the juice was clear before fermentation. The wine was fermented within stainless steel tanks to ensure the pure, concentrated fruitiness of the grapes were infused into the wines. The wine was aged on the lees for three months to ensure complexity and longevity.

This wine will pair well with most fish or poultry and is an ideal match for spicy curries. Best served chilled.