Old Chenin Blanc vineyards are planted in well weathered granite derived soils on South facing slopes.
They add complexity and structure to the younger and intensely aromatic Viognier and Chardonnay blocks, which are planted in more alluvial soils lower in the valley.
Grapes are picked only in the cool, early hours of the morning, then packed into a cold room for further chilling.
Once chilled to below 10 degrees C, the grapes are gently destemmed directly into the press, this eliminates pumping of the mash and prevents the extraction of undesirable phenolics or astringency. By not crushing the berries the wine retains superior natural acidity and pH. A low pH is an essential factor in the age ability of a wine.
All free run juice and press juice are kept separate from each other and treated according to their individual character.
The wines are fermented in small stainless steel tanks and are 100% unwooded. This ensures a refreshing, fruit-driven palate.
After fermentation the wines are matured on the yeast lees for 7 months, after which the blend is assembled and allowed to settle for another month before bottling.
Tint: A pale lime colour.
Aroma: Crisp fresh apple and tropical melon with an intoxicating floral bouquet of rose petal and peach blossom.
Flavour: A compressed palate of tropical fruit and wet flint.
The wine has both width and depth with a beautifully long smooth finish.
Food pairing: Prawn risotto, lobster, soft cheeses and sunshine.
Grapes: Chenin Blanc 70%, Viognier 20% Chardonnay 10%