An explosive nose of green nettles, green asparagus and pink grapefruit citrus with some dusty fig leaf and blackcurrant aromas creates excitement anticipation of what is to follow. The palate does not disappoint – a delicious carry through of the expressive nose creates a broad, flavour-intensive palate, ending with a lemon zest mouthwatering finish. The influence of the Cape Agulhas terroir is apparent in the salty/briny final lingering aftertaste.

Grapes are hand-harvested in the early morning. The winemaking process is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes are crushed at 8°C with approximately five hours skin contact before a light pressing. Two days of juice settling is followed by racking and the addition of selected yeast. Fermentation is at 11°C for approximately 24 days. Finally, the wine is further matured on fine lees for an additional four months with a monthly bâtonnage before the final blending and bottling.

ANALYSIS: ALC 12.5% | RS 2.8 g/l | TA 6.5 g/l | pH 3.63