Grapes were hand-harvested early in the morning in 10kg lug boxes and pre-cooled before hand-sorting, destemming and crushing. Skin contact was limited to six hours and the free-run juice drained off to settle overnight before inoculation with a selected yeast strain. The fermentation took place under controlled temperatures between 12? and 14 ?C. The wine matured for six months on the lees before bottling.
Spier Creative Block NO 2
Gooseberries, limes and white peaches reveal its tropical character, while underlying notes of fynbos and a touch of white asparagus deliver serious depth. The palate is young and tropical, leading to a long, minera