Grown, made and bottled in South Africa. It is crafted the wild way – old vine fruit from Stellenbosch and Swartland, fermented with wild yeast found naturally on the grapes…not in a packet. This magical transformation takes at least six months.
The long wild-yeast ferment provides bready aromas and additional complexity to the wine. Dried herbaceous notes, including fennel and aniseed from the nearby fynbos, dominate the nose, followed by a creamy lemon character. The palate is reminiscent of the nose, with great textural complexity, attributable to the long, slow wild yeast fermentation.
A versatile wine equally well suited to partner lobster and other seafood, risotto or herb roast chicken. Can also handle spice very well.
Sustainable viticulture, wild ferment, no nasties, vegan. Proper wine, sensibly priced.
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