Fresh ripe yellow fruits flavours with hints of waxy lines and pale plums.
South Africa's history of grape growing goes back 360 years when the Dutch and French colonized the afrea around what is now Cape Town and planted the first vines. 1659 saw the first fruit, and the rest is delicious and enjoyable history.
The Western Cape covers the span from the coast on the West across mountains to the far East at Klein Karoo, much of the concentration is in the area closer to Cape Town.
The winery receives the grapes before mid-day, they are destemmed and crushed and go into strainers where the free run juice is pumped gently into tanks, it is then fermented in temperature controlled stainless steel tanks between 11-13 degrees. The fermentation takes roughly 10 days and wine is kept on fines lees until required for bottling preceded by filtration.