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

When it comes to old vine wines, the vineyards should make the wine and not the winemaker. This wine undergoes meticulous vinification processes to preserve fruit purity as well as the essence of the terroir, expressing itself naturally without interference. Harvesting of the Cape Town vineyard takes place in two phases. The first batch is destined as the "fruit or nose" component and is fermented naturally in concrete tanks and older barrels. The later or riper harvested component ferments naturally in first and second-fill 300ℓ French oak barrels and contributes to the overall structure and palate of the wine. The Stellenbosch portion ferments naturally in a combination of 2500ℓ foudres as well as first and second fill French oak barrels. The overall wood composition of the total blend consists of 30% first fill, 30% second fill, 20% third fill, 15% foudres and 5% concrete. Post fermentation, the wine is left on the lees and undergoes monthly bâtonnage until final tasting, blending and bottling 10 months later

The nose demonstrates a mélange of fresh fruits with prominence towards both white and yellow peach, Granny Smith Apple, orange zest and lime, and is intertwined with oatmeal as well as honeybush. The fruit carries through onto the palate with a fresh, crisp entry. Expect a seamless wine with a juicy and textured profile and lingering, fresh acidity on the finish. All elements come together in perfect harmony to produce a fruit forward wine with power and balance