Made reductively. Grapes were harvested during early morning hours in cool temperatures and were given ? 8-10 hours skin contact. Enzymes were used to help extract flavor?s while on the skins. VIN 7 Yeast was used. Wine lay on the lees for 3 months before being racked, cleaned & bottled.
Kaapzicht Chenin Blanc
Ripe quince, pineapple and stone fruit with some interesting savoryundertones.Lightly textured palate, with a hint of sweetness and balancing crunchy acid, results in a brisk finish. Juicy poolside sipper, also a winner with al fresco meals.