The vines used have an average age of about 40 years. These dry-land vineyards were established on the granitic soils of the mountain slopes. Grapes were carefully hand- harvested in the early morning to escape the mid-day scorch. The grape’s flavours are intense and well textured but freshness and acidity is the key to create a well-balanced wine in typical Swartland conditions.

The grapes were gently whole-bunch pressed and naturally fermented with wild yeast in old French oak barrels. This ensures a terroir-driven expression of flavour. The wine remained untouched for a further 10 months on its gross lees where it becomes naturally stable and flavour complexity reaches a height. Bottled without fining and a very light filtration. Sulphites are kept low but keeping the integrity of the wine in mind with further aging in bottle.

The Swartland was never considered to be a premium wine region thus evolving slower than the well-known regions of SA. Farming remained traditional with many old fashioned varieties and old dry-land bushvines still in production. Chenin blanc, or Steen, is still the most important variety in the Swartland delivering wines of outstanding character and quality.

The cool 2021 vintage resulted in a leaner, fresher Chenin blanc. Austere and flinty, with delicate invites of white blossoms and herbal notes. The palate is tighter and fresh with green apple, quince and white peach, with a slightly savoury touch. It is lower in alcohol, and has tight textures and a focussed palate, with acidic freshness- typical of terroir and vintage. This vintage will remain fresh but will open up to reach full potential within 2 years to become more layered and complex.

ANALYSIS: ALC 13% | RS 1.6 g/l | TA 5.3 g/l