From a vineyard planted in 2004, on the south-facing slopes of Bakenkop hill, on Welbeloond Farm.

The vineyard has ancient, stony, shale soils and sits between 130 and 160 m above sea-level and is 9 Km east of the Atlantic Ocean. The vineyard has been farmed organically since June 2015.
Harvest yields were 1.76 Kg/vine. Picked by hand into crates early in the morning.

68% of the grapes were whole-bunch pressed, followed
by overnight settling before being racked into 300-litre, French oak barrels (25% new) where spontaneous fermentation from ambient yeast took place.

32% of the grapes were destemmed and fermented on the skins for 7 days. The wine went through 100%
malolactic fermentation. The wine then matured in the barrels on the fine lees for 9 months before bottling.

Winemaker’s Tasting Note:
Pronounced aromatics of blackcurrant, granadilla and grapefruit. On the palate, the wine has texture and grip with a driving line of refreshing lemon-like acidity.
There are layers of complexity with subtle notes of nettle, cream, smoke and baking spice complementing the fruit.
The finish is long and dry with a saline, mineral quality.