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The wine was made with the absolute minimum intervention and to allow the old vines to express the true flavours of the site and variety with as gentle a human touch as possible. The wine has an unmistakable minerality and the salty, Umami flavour on the palate that can only be found when vines have struggled for decades to make their mark in the soil.
$21.99
4 ½ Stars 2025 John Platter’s South African Wine Guide
Rich yet refined & understated 23 (93 pts) from four 1960s & 1980s vineyards. Bunch pressed, naturally fermented & matured in old barrels & concrete ‘egg’. Lees enrichment creates silky backdrop to greengage, almond & lanolin flavours, lovely freshness throughout.
91 pts James Suckling Aug 2024
Sliced apples, pears and lemon curd on the nose with a touch of white chocolate. It’s creamy, full-bodied and lightly astringent, with praline undertones in a firm finish. Drink now. Screw cap.
90 pts Wine Spectator April 2026
Orchard fruit, chrysanthemum and lanolin scents define this subtle white, which coasts through the slender finish. Strands of spices and tea decorate the close, providing delicate and lingering complexity. Drink now through 2029. 800 cases made, 500 cases imported.
Soil types: Sandy, loam topsoil to granitic gravel subsoils, decomposed granite shale
Appellation: W.O. Stellenbosch – Bottelary Hills
Vines per hectare: 3000
Trellis system: bushvine, single wire cordon.
All grapes were hand picked from two vineyards of bushvines planted between the 1960’s and 1980’s
Harvest dates: February-March 2023
Average Production: 3-5t/ha
In the cellar
Bunches are whole pressed and then 90% fermented with natural yeast in older French oak barrels and 10% in concrete eggs. Sulphured after primary fermentation to prevent MLF, followed by 12 months maturation on the lees.
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