Planted in 1982 these old bushvines now never yield more than 4 tons per hectare. Unirrigated and planted in weathered granite topsoil and crumbly clay sub-soil, it is called “Kliprug” because of all the numerous rocks on the ground. These dryland bushvines have heritage and wisdom, imparting perfect texture, balance and that magical old vine X-factor.  Really, it’s a wine that makes itself.

“Forward fruit driven expression, with white peach and citrus undertone. Beautifully rounded savoury brioche with a tight fresh finish.” – Corlien

Grapes are handpicked, crushed and destemmed, pressed (with skin-contact in press) and left overnight to settle. Pressing is light and gentle with maximum pressure of 0.8kpa, to not extract any astringent flavours. After settling, the wine is racked to 400L and 500L barrels for spontaneous fermentation. Fermentation lasts between 2–4 weeks and then left to age in barrel for 10 months prior to bottling.

Rich, deep, complex nose of bruised yellow fruits, white peach, creamy and plush, showing honeyed pineapples and leesy yellow fruits. Plenty of gravitas, fruit weight, focus and textural complexity.

ANALYSIS: ALC 13.5% | TA 6 g/l | RS 2.5 g/l | pH 3.47