Western Cape

The grapes were sources from selected areas for their individuality. The grapes were harvested at night and stored in a cool room until being sorted, crushed and pressed the following day. Lees rubbing of 4 days was done at 3 °C to extract the delicate fruit flavours. The juice was racked and fermented in French Oak barrels of which 33 % was new. Natural ferment was done on 50% of the wine, malolactic was done in barrel and regular battonage ensured a smooth and silky palate. The wine was aged on the lees for 9 months before blending and bottling. 30 % in new French Oak. Rest in older oak.

The colour is a pale straw hue  with shades of green. Flavours of dried pears, apples and apricots welcome you on the nose. This is followed by hints of cinnamon and toasted almonds. The palate is rich, sensual with elegant flavours of summer fruits and lingering citrus aftertaste. The wine is in perfect balance and will age beautifully over the next 2 to 4 years. Recommended dishes: Serve with Thai Style duck breast with a ginger jus and stir fried noodles. Chicken and a light saffron sauce with a side salad.

Alcohol 13.50 % vol,
Residual Sugar 1.8 gm/l, Total Acidity 6.6 gm/l, pH 3.45