Grapes are from 24 year old vines grown in sandy Tukulu soils on the banks of the Franschhoek river. Extremely low yielding at 4.5 tonnes/ha.
Grapes were harvested by hand at 22.9 balling into small crates.
Fermentation took place in small French oak barrels, 20% new and 80% older barrels using a naturally occurring yeast. The must was fermented between 14-17 degrees C, and the lees was stirred up daily for 3 months then twice every week for the next 7 months thereafter. Sulphur was only added after 9 months, just before bottling.
Lime and apple aromas layered with nuances of honeyed beeswax. The full, rich palate of honey and citrus is perfectly balanced with well integrated oak notes, minerality and a delightfully lingering creamy finish.
Already accessible, this wine has great aging potential for up to at least 10 years from harvest.
Red Thai chicken curry, roast pork, seafood, shellfish, roast chicken, Paella. A very versatile variety which can be paired with many dishes.
Sugar: 1.7 g/l
TA: 6.2 g/l