Ripe and exotic, a distinctive, spicy wine that is rich and subtly oaked, with a slight aroma of roasted almonds. The Chardonnay gives superb lime-citrus flavors; the Viognier lends a delicate perfume of dried peaches and apricots while the Roussanne and Chenin acts like salt and pepper, spicing things up!!
46% Chardonnay, 40% Viognier, 14% Chenin Blanc
In The Vineyard
Four different vineyards from the Stellenbosch region were used to make this wine. The Chardonnay and Roussanne grapes were hand harvested from two South Westerly facing vineyards on Zevenwacht (Polkadraai Hills). The Viognier and Chenin were hand harvested from two North-facing Vineyards on Zevenrivieren (The Banhoek valley). All four vineyards are lying at altitudes that range from 300-500 meters above sea level; these higher elevated slopes tend to give the blending partners a beautiful natural acidity, resulting in a pleasant pungency. The richness and full-bodied fruit in the wine has been accentuated by the open canopies of the vineyards during ripening. All these flavors are backed with a flinty minerality from the decomposed granite soils of the Polkadraai hills. The soils include desirable clay elements that retain moisture during the drier months of ripening, yet, as a result of the prominent gravel fractions, allow for excellent drainage.
In The Cellar
Chardonnay (46%) The golden yellow grapes were harvested at 24ºBrix and lightly crushed. After pressing the juice was settled and racked to first and second fill 500l barrels and second fill French Hogsheads. Fermentation took place with selected yeasts and lasted almost three weeks with the temperature never rising above 240 Celsius. Regular bâtonnage (lees stirring) has helped in the development of the creamy texture of this wine.
Viognier (40%) Very ripe grapes were whole-bunch pressed. After settling the clear juice was racked to first and second fill French 500l barrels and second fills French Hogsheads, where it fermented and matured for 6 months. Assemblage took place after nine months and the wine was stirred on the lees for a further four months.
Chenin (14%) The Roussanne and Chenin grapes were pressed, settled and the clear juice was racked to stainless steel tanks. Fermentation took place at 16 degrees Celsius. The Cool tank fermentation has allowed outstanding expression of the pungent yellow fruit characters of these grape varieties. Extended post fermentation lees contact lends a mid-palate weight and a creamy texture without obscuring the articulation of the aromatic potential.