Colour: Pale Lemon
Aroma and Palate: A very friendly and accessible wine with ample notes of lemon, green melon, citrus blossom, white pear, guava, freshly cut grass and ruby grapefruit. A medium bodied wine with a refreshing acidity. The fine and creamy texture ensures an enduring finish.
TA: 5.5 g/ℓ
RS: 1.9 g/ℓ
Varieties: 49% Sauvignon blanc; 28% Sémillon; 23% Chenin blanc
Ageing potential: This wine is made in a fresh easy drinking style, enjoy now or up to 5 years from vintage.
Pair With: This is your all day every day accessible white. Refreshing alone or paired with Seafood, summer salads and soft white cheeses, such as brie.
The vineyard blocks are located mainly in the The Bottelary Ward where the terroir is diverse. A wide variety of different slopes, aspects, elevation above sea level, soils, and the influence of both the False Bay to the south, and the cold Atlantic in the west, make for a very intricate array of micro-climates.
The Bottelary area forms part of granitic hills and the reddish- and yellowish- brown soils are highly suited to the production of quality wine grapes. The soils are acidic, have great water retention capabilities and are well drained. Soil types include Oakleaf, Tukulu, Hutton and Clovelly.
Vineyards in the Bottelary Hills are planted at varying heights from 150m to up to 400m above sea level. All these factors contribute to crafting unique, distinctive wines with a sense of place.
The grapes were hand harvested in small crates in the early hours of the morning to keep the grapes cool and preserve fresh flavours. Grapes are cooled further overnight in our on-site cold room (3°C) and processed the following day. Bunch and berry sorting is practiced, making sure only the best grapes are used. The grapes are softly rolled off the stems, preventing the extraction of unwanted harsh phenolics.
The Grapes are transferred to our inert Nitrogen press where it cold soaks overnight and the juice is pressed off the next morning. Settling takes place over 2 days and the clear juice is racked off to a stainless-steel tank for primary fermentation.
Cold Fermentation follows in steel tank and the wine is left on the lees for 9 months till bottling. Each block is kept separate during the vinification and ageing process and final blending takes place just before bottling.