The Sauvignon Blanc (clones SB 316 & SB 317) vineyard ripens 1–2 weeks earlier than the Semillon vineyard, with harvests typically in late February and early March respectively. Both varieties are handpicked, chilled to 3°C, sorted, destemmed, and crushed, with gravity used for must and juice transfers.
Semillon is fermented with natural yeasts in a mix of new and older French oak barrels (including one 500L new barrel), while Sauvignon Blanc is barrel fermented in older oak. After about nine months, the blend is assembled, with Semillon as the dominant component to express its complex style derived from low-yielding Table Mountain Sandstone soils.
The Semillon contributes musky, spicy, and mineral notes (ginger, quinine, lime zest, cardamom), a flinty character, and a rich, textural mouthfeel from lees aging. The Sauvignon Blanc adds aromatic lift and vibrancy. The resulting Bordeaux-style white blend is crafted for longevity, reaching optimal drinking after about three years of bottle maturation.
14% ABV
