Western Cape, South Africa
Aromas of yellow apple, ripe pear, and crushed stone lead into a balanced palate with slight weightiness balanced acidity. Flavours of preserved lemon, honey, and peach unfold gracefully, complemented by a savoury undertone and a long, textured finish. Wonderful with roasted poultry, seafood, creamy pasta, and soft cheeses. Early morning hand-harvesting, whole bunch pressing, and wild fermentation in old barrels of various sizes. The wine matures on its lees for approximately 12 months, followed by an additional six months in tank on fine lees before bottling, resulting in a wine of depth and character.