Beautifully dry, with clean minerality and a herbal character, reminiscent of the Fynbos nearby. Elegant fresh fruit flavours with a delicate hint of creamy dried apricot and fig, give way to a delicate, stony minerality.

Grapes were hand-harvested and a gentle whole-bunch pressing extracted only the best juice. No further maceration of the juice with the skins was allowed. The natural occurring yeast was allowed to ferment the juice at temperatures of 16 to 18ºC, which took 13 weeks to complete. It was left on the primary lees for another month to add further complexity before bottling

The wine was fashioned in the traditional French Blanc de Noir style. The grapes were hand harvested and a gentle whole bunch pressing took place. No further maceration of the juice with the skins was allowed. The juice was separated from the skins by draining and natural fermentation proceeded until dry.

A perfect aperitif and very tasty with salt water crayfish.