Varietal: 93% Chenin Blanc and 7% Sémillon
Region: Western Cape
Farming: Sustainable, Vegan
This wine has a great sense of balance. Notes of waxed melon rind, crisp pear slices, lightly toasted apple and pressed yellow flowers. The medium-weight palate feels round and filling on entry, but is then picked up after the sip thanks to focused acidity and a light saltiness that lends length to the finish. Extremely age worthy.
Dry farmed, hand picked, spontaneous fermentation. No yeasts, no enzymes, no acidification, no sulphur before ferment, no blocking malo, no new barrels, no fining. No manipulation, In the cellar we use gentle whole cluster pressing, hardly settling, no additions to the raw juice. Fermentation in either cement eggs, clay pots, foudres, or old barrels The wine is kept on lees for around twelve months, then rested in tank without fining for a further four months prior to bottling.