A compelling skin-contact Chenin Blanc, a radical expression of Paardeberg terroir designed to be oxidative, structured, and complex.  From 1981-planted bush vines on decomposed granite at 150m, this wine benefits from the site’s natural tendency to yield more tannin and structure. The grapes were destemmed and underwent a significant 14-day fermentation on skins before being pressed and allowed to finish fermentation and malolactic conversion in inert fibreglass tanks, no wood was used in the aging process. This long lees aging (11 months) results in a wine that is golden in colour, and with tight, chalky tannins.

“Fermented on skins for 14 days. Matured in fibre glass tank. Subtle notes of cut apple, orange, ginger and spice. The palate is edgy in the best, most refreshing way with zippy acidity and a lightly grippy finish.” – Christian Eedes, Winemag.co.za