The complexity of this wine lies in the collection of 7 different vineyard sites used on the Olifantsberg Mountain. Within each site we stagger our pickings from 2 to 6 times. Retaining natural acidity early on and building complexity throughout the different ripening stages. Overnight settling is done after whole bunch pressing. Enough fine lees are added to the ferments to increase mouthfeel and texture on the final wines. A small component of a skin ferment is done on Grenache blanc and a whole bunch ferment on the Roussanne in Speidel eggs. All components mature on its full lees and no lees stirring takes place.

The blend is compiled after each component has matured separately for 7 months in oak and the blend is matured for a further 3 months in foudre before bottling. 8% new French oak used.”

Corlien’s notes: A layered wine with rich fruit flavours, underripe tropical notes, curry leaf, bay leaf and a perfect mouthwatering acidity. An impressive long lingering finish.