Tasting note
Notes of yellow apple, lime and chamomile are present on the nose, with aromas of honeysuckle, citrus fruit and jasmine on the palate. Elegant balance of acidity and fruitiness.
Viticulture
The grapes are harvested from dry-land farmed vineyards in the Western Cape region.
Vinification
14 days fermentation at 14-15°C, the grapes and juice are handled reductively to prevent oxidation and lock in fruitiness. Wine is left on lees for 2 months. The wine is then dealcoholized by way of a gently spun cone technology. This is done under vacuum and at low temperature to ensure that the wine retains its distinctive body, colour and flavour.
Food Match
A refreshing white wine that will pair well with light fish dishes, soft and creamy cheeses as well as spicy food such as Indian and Thai plates.