Grapes are hand-harvested, crushed, destemmed and gently pressed. After pressing, the juice is settled in stainless steel tanks overnight. The clean juice is racked to its fermentation tank where the juice is inoculated with specially selected yeast strains to illustrate true varietal characters. After fermentation, the wine is racked off its gross-lees and stored in full tanks on the fine-lees until bottling. Prior to bottling, the wine is stabilised and filtered. Final additions are made before bottling under inert conditions with CO2 ranges between 1200 and 1100mg/l.
Kaapzicht Chenin Blanc
Ripe quince, pineapple and stone fruit with some interesting savory undertones. Lightly textured palate, with a hint of sweetness and balancing crunchy acid, results in a brisk finish.