On the slopes of the Simonsberg Mountain between the wine-growing areas of Franschhoek, Stellenbosch and Paarl, Western Cape, South Africa.
Western Cape,South Africa,
Bottle size: 750 ml,
In The Cellar
Grapes were whole-bunch pressed and inoculated in stainless steel tanks. On the third day after fermentation started, the wine was transferred to 300-litre French oak barrels – 35% new and 65% second fill. After fermentation, the wine was kept on the primary lees for about three to four months and was batonnaged every week. It was then racked and returned to the barrels for another six months, totalling 10 months before being bottled.
In The Vineyard
Klapmuts/Longlands type soils of Malmesbury shale origin.
A rich nose of lemon curd and freshly baked butter biscuits. The fruity core is perfectly balanced by layers of oak spice, vanilla and roasted almonds. Supple with fresh acidity and an underlying minerality, which adds focus and length to the finish.