One sight: the Polkadraai Hills; one grape: Chenin blanc. This bottling currently uses one vineyard, on Karibib farm on False Bay. The boney granite soils inexplicably, but undeniably, in concert with the harsh winds of the South Easter, provide a racy expression of Chenin blanc grown in a warm climate. Grapes are hand picked and cooled overnight. The following morning they are put into the press and pressed as whole bunches. No sulphur, yeast, acid, enzymes or water were added.
Very cloudy juice was transferred to neutral oak barrels, with only the heaviest of solids left behind. Fermentation took place over 4 weeks, after which about half of the barrels completed malolactic fermentation. In Autumn wines were sulphured for the first time. Wines were bottled in December after having spent 11 months in barrel with no racking or fining.
