Grapes were ripened by bush vines on the Piekenierskloof mountain at an elevation of 800 meters above sea level. The fruit is picked at the coolest times of the early morning during foggy conditions then cooled overnight. The grapes are harvested and pressed in whole clusters, then fermented cold with native yeast coming off the vineyard itself. Combination of barrel and tank fermentation. Matured on fine lees for 6 months.

• South Africa    Citrusdal Mountain    Piekenierskloof

• 100%

  Chenin Blanc

   

• Alcohol

    13.0%

• Natural wine

• Oak

    Partial oak barrel fermentation

• Production

    Whole cluster harvested and pressed

• Soil

    Granite and sandstone

• Vegan

• Vineyard elevation

    800 meters above sea level

• Vineyard planted

    1978

• Vineyard size

    5 hectares dryland bushvines