All fruit was whole bunch pressed and 100% wild fermented in different-sized clay amphorae, as well as 400- and 500L older French barrels. The wine spent nine months on its lees before blending and bottling.
Tightly wound at first but unwinds into a full and layered expression of its Swartland origins. Yellow kumquats, pear and straw accompany a fresh and zesty acidity and a mineral core. With time, the fruit grows in opulence in the glass, with almonds and buttered toast joining the bouquet and a light flinty smoke. Precise and age-worthy.
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