The grapes were picked at a lower sugar level to bring out a delicate character of roses, litchis and Turkish Delight. Grapes were chilled, crushed and after a few hours skin contact, pressed gently in our modern presses. A cool fermentation followed settling. The casual observer should not be fooled by the flowery aromatic nose of this wine, nor by sweet style common to this cultivar. This wine is bone dry and leaves the palate cleansed and refreshed.

The juice for this wine comes from free-run Sauvignon Blanc (65 %) and the 1st pressings of Colombar. A special yeast was chosen to maximise a full mouth feel and the wine spent some time on the lees. A touch of American oak was introduced to balance the structure of the wine.

This wine was made from grapes from four of our organic farms. More than fifteen different ferments, ten yeast types and a hint of American and French oak enhance its complexity. The use of long pre-ferment cold soaking, whole berries at the crusher and no pumping of grapes or skins gives a dark colour and soft tannins. The combination of ripe organic grapes and boutique-style wine making has resulted in a wine rich in fruit, colour and body.

This wine comes from Vredendal and Trawal. A portion of this wine was fermented "wild" using yeasts occuring naturally on the skins. This contributes to the liquorice/ fennel nose. The use of long pre-ferment cold soaking, whole berries and no pumping of grapes or skins, along with a hint of American and French oak, gives this wine a dark colour and soft tannins.