Winemaking is kept simple – foot-treading, minimal sulphur and old oak. The grapes were harvested in the last week of February. Whole bunches were gently pressed. Settling took place in tank overnight before the juice was racked off the gross lees and taken straight to barrel for fermentation and ageing. Spontaneous fermentation took place in ancient 600L French oak casks. The wine remained in barrel on the lees for 10 months before bottling.

Tasting Notes: The Viura provides layers of texture and complexity. The wine initially shows dusty, flinty aromas which, as it opens up, reveal notes of citrus blossom and elderflower. Intense flavours of citrus and winter melon are present on the palate. There is a long mineral finish.

‘Grapes from a Simonsberg-Paarl vineyard. Spontaneously fermented and matured for 10 months in old 500-litre barrels. The nose shows subtle notes of mandarin, peach, earth and a touch of reduction. The palate is textured rather than overtly fruit – rich and full of flavour with moderate aciditiy. Alc: 14%.’ – Christian Eedes, Winemag.co.za, 92/100