24 February 2021
20 September 2021
13 December 2022
No bottles produced
Schalk van der Westhuizen, Lanrust, Helderberg
Grapes are harvested first thing in the morning and delivered to the cellar where the grapes are destemmed and cooled down to 150.
Five to six hour skin contact before pressing and worked on reductively.
Anchor Alchemy II yeast was used, and cold fermentation employed. Bentonite used for protein stability and wine kept at low temperatures over a long period for cold stabilization.
Wine on lees until filtration for seven months.
Style & Storage
Fruit driven with dominant tropical flavours. Wine can be stored up to four or five years.