Fermentation takes place over the course of 20-35 days and then ages 11 months in small French Oak barrels (25% new).

Fermentation takes place over the course of 20-35 days and then ages 11 months in small French Oak barrels (25% new).

Made from a single vineyard on the lower slopes of Klein Constantia. The grapes were whole bunch pressed with the must left on the grape lees at 6C for a period of 1 week before racking off for fermentation. 30% of the juice was fermented in new 500L barrels and the remainder in stainless...

A pure Sauvignon Blanc that reflects a sense of place rather than technique. Grapes were harvested by hand from 4.00am from high lying blocks able to withstand the way in which the wine is made. No sulphur was added at crush and fermentation was wild. The wine was left to mature on the lees for...

.Using only the free run juice, wildfermentation took place in 500L neutral oak barrels. The wine was aged for 9 months in a combination of neutral French oak and acacia barrels.

Each parcel is carefully identified and blocks are split into multiple portions in order to harvest at the perfect ripeness. The grapes are then bunch and berry sorted to ensure that only the healthiest berries are selected. Malo-lactic fermentation takes place in 40 % new French oak barrels...

The grapes were whole-bunch pressed using only the freerun juice and fermented, before being aged in a combination of stainless steel tank and barrels for 7 months. Following blending, bottling and secondary fermentation, the wine was aged for a further 38 months before disgorging.

Fermentation takes place over the course of 14-21 days. It ages 10 months in small French Oak barrels (33% new).

Fermentation takes place over the course of 14-21 days. It ages 10 months in small French Oak barrels (33% new).

Fermentation takes place over the course of 14-21 days. It ages 10 months in small French Oak barrels (33% new).