From high on the slopes of the Simonsberg mountains, this unique blend of Grenache Blanc, Marsanne, Chenin Blanc, and Viognier reflects the terroir of our granite soil with dried apricot and pear aromas and a complex mineral flavour.
Upon arrival at the winery, the fruit is cooled to 5° Celsius overnight. Bunches are sorted whole and pressed into stainless steel tanks to settle. Primary fermentation occurs in 300 liter French oak barrels and large concrete tanks with wild yeast populations.
We carefully blend our estate Grenache Blanc, Marsanne, Chenin Blanc, and Viognier to achieve a delicate balance of floral aromas and fruitful flavours. Each component brings a layer of complexity and nuance to the wine.