Description
Region
Historically, the Swartland was never considered to be a premium wine region and therefore evolved slower than the well-known regions of SA. Farming remained traditional with many old fashioned
varieties and old dry-land bush vines still in production. Chenin blanc, or Steen, is still the most important variety in the Swartland delivering wines of outstanding character and quality.
Grapes and Vineyards
Four vineyards with an average age of 40 years are used. All from granite-derived soils within a small mountain valley. Some are bush vines, some are cordon trained, some irrigated, some dry land farmed. Hand-harvested and vinified separately. The grape’s flavours are intense and well textured but acidity is the key to create a well-balanced wine in typically warm Swartland conditions.
Vinification
The grapes were gently whole-bunch pressed and naturally fermented with wild yeast in old French oak barrels. This ensures a terroir-driven
expression of flavour. The wine remained untouched for a further 10 months on its gross lees where it becomes naturally stable and flavour
complexity reaches a height. Bottled without fining and a very light filtration. Sulphites are kept low but the integrity of the wine is kept in mind for further aging in bottle.
