Sourced from vines grown on sandy loams over granite bedrock, the classic Cape soils type. No irrigation is used in the vineyards and very little crop control is needed due to the age of the vines naturally restricting yield. Part of the blend is wild yeast fermented and a tiny percentage in old barrels. The wine is left on fine lees for an extended period for greater palate weight and mouthfeel.
Displays notes of white peach and zippy citrus aromas with delicate apple fruit on the palate balanced by crisp acidity. Extended lees contact gives this great value wine some real weight and character, the barrel fermented component adds texture and finesse too.