Grapes were picked by hand on different sugar levels, mainly determined by the type of soil. Some very early pickings were done to add acidity and freshness to the final product. To make this unique style of Chenin, we used whole bunch pressing, no sulphur or enzyme additions and limited settling of the juice. Fermentation took place in a combination of stainless steel and oak barrels. The oak assemblage ranged, in capacity and age, from new 500 L to 4th-fill 225 L barrels, as well as brand-new 5000 L French oak tronconics. The barrelled wine was matured on the primary lees for 9 months before the final blend was made and bottled.
Drink now; should age well for another 8 years.
The grapes were sourced from 5 vineyards, the youngest being 15 years and oldest being 47 years. The soil types vary from shale, granite, Table Mountain sandstone and schist – each contributing to different flavour and structure components. Grapes were picked at sugars of between 18 and 23 degrees Balling.
Complex, elegant and classy. Subtle combinations of white and ginger flowers and yellow stone fruit, complemented with hints of oak. Intense palate, big on minerality and loads of freshness.
Food pairing suggestions
A classy wine to complement classy food. This is a true food lover’s wine. Creamy mushroom risotto, grilled line fish or a well-matured Angus rib-eye steak.
General & vintage
An honest wine made in style – not to scoop up medals, but rather to have the ability to age for many years. Love it or hate it, we’ll continue making this style for many years to come. 2013 was an excellent vintage for the Swartland area, with enough winter rains and a cool spring and summer.