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.
Grapes were picked at 24.5°B and whole-bunch pressed to 1.4 bars of pressure. The juice was left to settle for two days and racked to barrel. Using 100% wild yeast, fermentation occurred over a three week period. The wine spent 11 months on the lees. New and second fill, small French oak barrels were used.
Bold and powerful burst of citrus and tropical fruits with beautifully integrated oak and a creamy finish. Pairs well with rich seafood, pork and poultry. Drink now or age 3 to 5 years from vintage.