Harvesting takes place mid-March during early morning to ensure the coolest possible berries. The fruit is handled with extreme care and only the best berries are hand selected. At the cellar the clusters are destemmed and lightly crushed into a closed tank and left on the skins till the next day. Then the free run juice is separated and fermentation takes place at cool temperatures for about a month. The wine is left on its lees for another 6 months before bottling.
Wildcard Sauvignon Blanc
Clear crisp Translucent color. A beautiful bouquet of fresh green pepper, cut grass, fynbos opening up to passion fruit and guava fruit salad nose. A taste of fresh tropical fruits and cut green grass.