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(2020) Naturally fermented with wild yeasts in a gently oxidative style, this blend of 50% Viognier, 29% Hárslevelu, 13% Sauvignon Blanc and 8% Semillon is aged on the lees in 500-litre French oak for just four months. It's a lovely, gossamer-light style, the oak adding little more than a sheet of almond over pristine, nutty orchard fruit, melon skins and lemon rind. Good sweetness and juiciness comes through on the palate, with plenty of fruit, but there's that lighter, clear, balanced and fresh acidity, and the natural ferment dry and nutty/herby character. Along with its medium body, that gives this an airy quality too. Watch the video for more information and food-matching suggestions.
(2013) A blend of 55% Chenin Blanc, 16% Grenache, 16% Chardonnay, 9% Viognier and 4% Roussanne, all natural ferment, each proportion vinified separately in barrels, steel and concrete eggs, about 33% goes through malolactic. From old Swartland fruit mostly and Paardeberg. 175 Rand retail. Lovely touch of honeyed richness to this, that lovely fat apple fruit that is appley but very ripe, those hints of tropical pineapple touches and still that lovely freshness with a little herbal nuance.
(2012) >From Tulbagh. Quite an old nose here, much less varietally expressive, with a touch of decaying old wine character. On the palate it seems quite rich, perhaps with a touch of Botrytis, but then scything acidity sweeps in though giving a bit of mouth-watering juiciness.
(2010) Old vine Chenin, Chardonnay and Rhône varietals. Quite a big, toasty oak nose, with a lovely clarity of fruit coming through. The finish is a little too sweet for me (over 7g/l sugar) but Rebecca says it will have less next year. Powerful, decisive concentration.
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