Colour: Straw yellow with hints of green. Bouquet: Aromas of white peach, guava and melon rind. Palate: A fresh crisp wine with ripe fruit flavours.
The grapes were sourced from trellised and bush vineyards in and around the Western Cape. Planted between 19 80 and 1995, the vineyards grow in sandy to decomposed granit and alluvial soils, and are situated at altitudes of 50 m to 100 m. Grafted onto nematode-resistant rootstock Richter 99 and 101-114, the vines received supplementary irrigation.
The grapes were harvested by hand between 21° and 22,5° Balling in February.
They were crushed and then cool-fermented in temperature-controlled stainless steel tanks for two to three weeks at 13°C. No skin contact was allowed and only the free-run juice was used.
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