Situated in the Franschhoek valley where vineyards have been planted since the late 1600s, when exiled French Huguenots brought their viticultural know-how to their new home in South Africa. This wine is comprised of 80% Semillion and 20% Sauvignon Blanc, and spends 12 Months in old French barrels.
The grapes were picked at 22.8°B and given eight hours of skin contact before pressing to 1.4 bars of pressure. The juice was left to settle for two days before racking to barrel. Using only wild yeast, fermentation occurred over a two month period. The wine spent 15 months on the lees. Only 2nd and 3rd fill small French oak barrels were used. Sauvignon Blanc component blended in before
This wine has layers of stewed fruits, lanolin and spices on the nose and finish with a waxy, mouth coating palate. It pairs well with white fish, poultry, shellfish and mature cheeses.