IN THE VINEYARDS
Grapes are from a 32 year old vineyard planted in clay rich granite soils in the Daljosafat area of Paarl. This vineyard was specifically selected for this wine as the rich soils give the wine great depth on the mid-pallet.
IN THE CELLAR
All grapes were de-stemmed and lightly pressed to extract juice and a light colour without extracting too much tannin. Juice was left overnight to settle in a stainless steel tank without any settling enzymes. Settled juice then transferred to old French oak barrels to ferment naturally and also avoid the usual sweet flavours associated with blanc de noirs. The wine went through Malolactic fermentation which also adds complexity to the wine. The wine spent 8 months in barrel before bottling. No enzymes or commercial yeast was used in making the wines.
Ideal for lunches, freshly caught fish, with a fresh garden salad. For a starter, fresh West Coast Oysters with pomegranate seeds