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Intensity & concentration from 2016 – grapefruit, ginger and star anise spice, hinting at freshly sliced radish with the always-present Kuitpo minerality and wet slate. Medium bodied, the pallet shows sweet melon and white pepper. The mouthfeel creamy with lingering yellow nectarine fruit.

Hand-picked in the cool of the morning. Gently whole-bunch pressed followed by wild fermentation on full solids. Fermented cool and slow in a stainless steel tank to preserve the purity of vineyard & fruit, followed by time on lees for mouthfeel.

Unfined and vegan.

Soil: Rocky, flinty ground with ironstone and sandstone, and orange clay loam.


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