Grapes are sourced from two of Stellenbosch’s premier Chenin wards – Bottelary Hills and Polkadraai Hills. The grapes were whole bunch pressed and allowed to settle naturally before the wine was racked to old French oak barrels for fermentation. The wine spent 6 months on the gross lees with regular ‘battonage’ and underwent full malolactic fermentation.

Quince and stone fruit presents on the nose, alongside hints of spice and blossom. Fleshy yellow fruit and spice follow through on the palate and are accompanied by a bright acidity.