(2019) Clairette, Chenin, Verdeho, Palamino. Named after a professor who wired Pieter up to brain and skin sensors to measure sub-conscious reactions as he tasted scores of barrel samples. They came back with his ‘ideal’ wine based on the readings. Seeds and nuts and loads of zesty lemon and apple, but dry and salty too, that saline character, a sour tanginess that is mouth-watering. Just lovely.
(2019) Chenin, Semillon, Sauvignon, part of the Chenin Blanc and the Semillon were fermented in new French Oak. Ian says "13 years after bottling, this wine has finally entered its ideal drinking window." Delicious creaminess and the Sauvignon (only 9%) not too green, giving this lovely ripeness and rich texture.
(2015) Blended from across the Cape, 37% is Chenin Blanc aged between 20 and 34 years, from the Bottelary hills and Swartland's granite soils. There's also 28% Roussanne, 22% Semillon from old vines in Franschhoek and Chardonnay. There's a lovely natural feel to this, with creaminess and gentle earth and oatmeal. Such a flood of dry apple fruit, tangy and pure, with delicious kick of acidity. Long and beautifully focused.
(2015) Whole bunches are pressed into 228-litre French oak barrels, 10% of which are new. Fermentation occurs naturally in barrel, and this has a beautiful complex sulphide nose with notes of flint and a gentle whiff of cordite, before good stone fruit aromas. The palate has minerals and a great sense of tension as well as medium-bodied weight and good fruit sweetness.