This wine originates from two exceptional vineyards: a 46-year-old parcel on the Paardeberg’s granite soils and a 42-year-old parcel on the Kasteelberg’s schist soils, both chosen for their naturally high acidity. Hand-harvested grapes are gently dried outdoors for 2-4 weeks, concentrating their sugars, acids, and flavors. The partially raisined grapes are then whole-bunch pressed and fermented in old French oak barrels with minimal intervention, relying on natural yeast. After 11 months of maturation, the wine is bottled unfiltered and unfined, showcasing the pure expression of its terroir.
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