The grapes for this unusual blend were sourced from Durbanville and Elgin in the case of the Riesling, and Koekenaap for the Verdelho. The Verdelho grows very close to the Atlantic Ocean on the West Coast of South Africa, and has natural high acidity and a low pH. The Riesling was harvested early morning and fermented in stainless-steel tanks before maturation in an amphora, as well as a component in older French barrels. The Verdelho had a more interesting journey – harvested and pressed at a custom crush facility on the West Coast and then transported on the back of a bakkie to be fermented and matured in an amphora in Stellenbosch.

Chiselled and taut, the low pH allows this wine to age exceptionally well. The acidity will mellow over time, revealing a generous palate laden with typical Riesling aromas of honeysuckle, pear and lime zest.

ANALYSIS: ALC 13% |RS 3.2 g/l | TA  7.1 g/l | pH 3.31