Deep Rooted Wines Journey to the Centre of the Universe Blanc Fume
Mark Stephens is a viticulturist based near Stanford who specialises in regenerative viticulture. Globe-trotting Mark started Deep Rooted Wines in 2018 with the purpose of producing wines as naturally as possible using these cool-climate vineyards. The fruit is sourced from the Walker Bay area – Sondagskloof, Stanford Foothills and Kleinrivier Lagoon. One portion crushed and left on skins for 6 hours and the other 2 whole-bunch pressed. Fermented in old French oak barrels and left on the lees for 10 months before bottling. The only addition during this process is the tiniest sulphur addition. Understated and elegant with plenty of textural interest, the wine shows delicate notes of apple and green pear on a rounded, creamy palate.