Nose: Aromas of dried hay, honeybush and wet stone. Palate: Refreshing, with gentle salinity balanced by ripe pear, peach and green apple. A soft, lingering finish carries notes of spice and nuttiness. Vintage: The run-up to harvest was marked by record winter rainfall, replenishing the soils and ensuring vine health. A dry spring and summer kept disease pressure low, while cooler ripening conditions allowed the fruit to develop steadily, preserving its natural acidity and enhancing its aromatic complexity. Winemaking: The grapes were harvested at optimal sugar levels and pressed as 100% whole bunches. After natural settling, fermentation took place in used 500-litre French oak barrels, allowing the variety’s subtle character to express itself with purity. Viticulture: Sourced from old bush vines planted in 1966 at the summit of the Piekenierskloof Pass, where winters are cold and summers are hot. Large bunches carried a balanced mix of green, yellow and lightly sun-kissed berries, each contributing unique flavour nuances. The site’s pristine terroir and healthy vines produce grapes of exceptional concentration, salinity and complexity.


