Grapes were picked by hand on different sugar levels, mainly determined by the type of soil. Some very early pickings were done to add acidity and freshness to the final product. To make this unique style of Chenin, we used whole bunch pressing, no sulphur or enzyme additions and limited settling of the juice. Fermentation took place in a combination of stainless steel and oak barrels. The oak assemblage ranged, in capacity and age, from new 500 L to 4th-fill 225 L barrels, as well as 5000 L French oak tronconics. The barrelled wine was matured on the primary lees for 9 months before the final blend was made and bottled.<\/p>\n","protected":false},"excerpt":{"rendered":"
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