Fruit is sourced from long-established vineyards on the Wellington/Swartland borders, an area of low rainfall and mainly decomposed granite soils. The vines are low-trellised and the grapes are picked by hand in the early hours of the morning to retain their freshness. Grapes are chilled on arrival then pressed and the juice settled in tank prior to fermentation. We keep the wine on its fine lees for as long as possible prior to bottling. There is no oak treatment.
Dry, lightly-oaked and fruity with baked pear and banana aromas and a buttery twist. The palate is creamy with a long crisp finish.
The ideal companion to seafood and poultry dishes.