From a 47 year old parcel of sustainably and dry farmed bush vines planted in the decomposed Granite soils of the Paardeberg. This is our highest altitude Granite soil vineyard on the Paardeberg from which we expect our most elevated perceived freshness, flintiness and blossom-like perfume. This contributes towards linear ageing, due to the decomposed soils allowing for the deepest root formation, and therefore the fullest and coolest vineyard canopy of all our sites.

Natural fermentation in oak barrels then left in barrels, on its lees, until spring, during which time malolactic fermentation has completed. The barrels are racked and blended just before the following vintage and bottled unfiltered.

Tasting Notes: The cooler evenings of the extended growing season worked in unison with the GRANITE soils to develop up-front aromas of citrus blossom, summer fynbos and hints of green tea. The mid-palate is driven by minerality  and vibrancy. As to be expected from its GRANITE soils, this wine will have a long, slow, linear progression as it ages and will provide the most drinking pleasure if decanted.  

Food Pairing: Pairs exceptionally well with rich, textured seafood like lobster, scallops, and white fish, as well as aromatic Asian cuisine, spicy dishes, and poultry. Its high acidity and mineral notes complement creamy sauces and intense flavors. Excellent with dishes featuring lime, cilantro, ginger, and lemongrass.

ANALYSIS: Alc 13.5% | TA 6.1 g/l | pH 3.22 | RS 1.8 g/l