From bush vines grown on weathered granite and sandstone in one of the cooler areas of the Stellenbosch region, and from the very dry 2018 vintage when fruit was picked early to help control sugar levels. It was fermented with wild yeasts in a mix of stainless steel and six- to 10-year-old French oak barrels, and blended after several months of maturation on the lees. The oak is not overly evident on the nose, and the palate is rich and sinewy, with plenty of underlying fruit. Layers of baked lemon, melon and mandarin syrup are supported by a toasty core and some unexpected hints of sherbet which brighten things up. The acidity is well measured, and it has the complexity and fruit to pair with the saltiness of gammon or salumi.
May 2019