The gnarled old bush vines that produce this characterful Chenin Blanc are planted in some of the purest granite soils on the foothills of the magnificent Helderberg Mountain in Stellenbosch. The vines are mainly grown under dryland conditions, meaning they are not irrigated, and therefore their roots plunge metres into the granite subsoil in search of moisture. The altitude of the vineyards, the steep South-East facing slope and the proximity to False Bay mean that these vines are well exposed and cooled by winds that come off the ocean during the long, hot summer. These factors combine to produce a wonderfully fresh and vivacious expression of what is to us, the Cape’s greatest grape.

Grapes were picked by hand as well as manually sorted to ensure that we maintain the purity of varietal expression for which this wine has become known. Gentle de-stemming before equally gentle pressing in a pneumatic bag press were used and the extracted juice was settled in chilled stainless-steel tanks prior to alcoholic fermentation. This took place mainly in tank, on the lees, with about 30% of the must being transferred into small, Burgundian barrels for natural fermentation – an equal mix of new, 2nd, 3rd and 4th fill. There was also a small portion of skin contact (roughly 14%) for 4 days. In combination these steps have resulted in the preservation of freshness, but also development of considerable fruit and aromatic intricacy in the wine alongside the mineral edge it so proudly displays. The wine retains lively fruit, a lithe texture, steely acidity and abundant aromatic concentration: the exact qualities you’d expect from beautiful old vines in this area.

Southeast Asian cuisine, pork chops with apples, spicy food, salmon or poultry