Planted in 1983 in Vredendal on the West Coast, the farm is about 35km from the ocean. We are amazed at how classic this cultivar can present itself, beginning with a crisp peach and pear aroma and finishing with a saline taste.

• South Africa    Olifants River    Vredendal

• 100%

  Colombard

   

• Alcohol

    12.0%

• Residual sugar

    1.3

After arriving in South Africa in the early 1700s, Colombard was a variety that few talked about but that many enjoyed, being used originally mostly for distilling. This Colombard is grown in sandy soil, picked in small crates, and whole-bunch pressed. Naturally fermented and kept on the lees for as long as possible. The winemaking process is kept as natural as possible with minimal interference.