The long wet winter was followed by a temperate growing season. Persistent winds during owering led to a slight drop in yields, but lower yields meant looser bunches which helped keep disease pressure low. The canopies showed robust growth with healthy foliage, protecting grapes from excessive sun exposure. Pre-harvest was dry and moderate, allowing for slow ripening resulting in enhanced aromatics.

Our Chenin Blanc vineyards in the Agter-Paarl region are 100% dry-farmed (unirrigated) and these bush-vine are mostly over 25 years in age. The soils are primarily Malmesbury Shale, which impart minerality and fresh acidity.

Grapes were hand-harvested and only the free-run juice was used. After settling, the must was inoculated and allowed to ferment over 20 days in stainless steel tanks at an average fermentation temperature of 13˚C. The wine was left on its gross lees for 3 months until bottling for a richer mouthfeel and longevity. 100% un-oaked to preserve the freshness of the fruit. Fined and filtered before bottling.