(2019) From the second oldest Chenin vineyard in South Africa. Natural ferment in Louis Latour Burgundy barrels and matured six months, most in Noblot concrete eggs. Beautiful nose; quite mesmerising, with spices, Sandalwood and exotic fruit, nutty and creamy but with quince and orange and lots of complexity. The palate has a marzipan and marmalade richness, creamy, almonds, but a lovely freshness too, the inherent mango-like sweetness, cut by crisp apple acidity.
(2019) Bush vine Grenache, planted on decomposed granite, this sees 21 days of skin contact, natural ferment and aged is in old Russian oak barrels, for six months. A light amber/orange colour, beautiful dried fruit and autumn leaves, umami characters, plenty of fat lemony fruit too. On the palate, loads of complex flavours, confit lemon and straw, a touch of marmalade and so savoury, but finishes with great clarity. A lovely wine, a few steps down the â€˜naturalâ€™ path, and beautifully done.
(2019) Chenin and Viognier is the blend. Lovely, racy, mineral and fruit-skin and chalky aromas, and a touch of tobacco and light spice. In the mouth it has spicy, very fresh lemon and crunchy apple fruit, it is also long with a tangy grapefruit and salt finish that is hugely appealing.