The wine brims with aromas of passion fruit, peach and hints of melon that follow through on the palate and linger on the crisp aftertaste.
The vineyards are planted in deep red soils with excellent water-retention adding structure and fullness to the wines.
All grapes were harvested in the early morning. The Sauvignon blanc received skin contact for three hours while the Chenin blanc and Viognier were pressed immediately. Following natural settling the juice was fermented in stainless steel tanks at around 12 to 13 degrees Celsius for three weeks. Batonage was applied to the tanks after fermentation â€“ every day for a month. The wine was then racked from the gross lees and remained on the fine lees until just before bottling.
The 2016 harvest was significantly smaller than the past three vintages. The harvest was a challenge for both viticulturists and winemakers as it was one of the driest growing seasons. Winemakers were faced with lower sugar and acid levels which called for innovative winemaking techniques to produce high quality wine. The smaller crop did however result in the formation of smaller berries with a higher concentration of flavours and colour. Overall the wines are showing exceptional flavour and good structure with a fresh, crisp finish.