The wine is a blend of Grenache Blanc from two locations - 60% from 40% unirrigated bush vines located in Piekernierskloof along with 40% from bush vine Paarl fruit (hence why it is classified as 'Western Cape'). The Paarl component has been barrel fermented in 4-6 year old 500lt French oak. The remainder has been wild fermented in stainless steel with 5g/l residual sugar to round off the spice a little.
There are few finer things than finding a cultivar that not only belongs in modern South Africa but is so PHENOMENALLY tasty – its delicately pithy otherness is hard to describe but let’s have a go. On the nose it has a curious apothecary of rare botanicals including lemon peel, juniper, jasmine and guava. These can also be found on the palate supported by the grape’s inherently pithy acidity, longevity and structure.
Its lime leaf texture and exotic bouquet make it a perfect partner for all foods Asian. It also washes freshly shucked oysters down like a treat too!