The fruit is sourced from various sites in the Franschhoek Valley. Each vineyard is inoculated with a selected yeast to match its flavour profile. 3 Months of full lees contact is allowed post fermentation to add richness and texture to the wine. The components are then blended and stabilized prior to bottling. The nose is opulent with aromas of melon, granadilla, pear, citrus and litchi. The palate is lively and concentrated with flavours of tropical fruits, gooseberry and a creamy richness from the extended lees contact. The finish is lingering with fresh acidity and minerality.
|Dimensions||60 × 30 × 60 cm|