Viognier grapes were sourced from a single mountain side block in the Breedekloof, one of the highest sites in the Cape with vines at 700 meters above sea level. The grapes were picked by hand into small baskets and taken to the cellar where they were whole-bunch pressed, the juice settled and cooled. It was fermented in tank and barrel with around 20% being fermented in 500-litre French barrels, new and neutral. Only natural yeast was used. 4,600 bottles were produced. Bottled at 13.5%. (Bottle size 750ml)

Nose: An exotic bouquet.

Palate: Alluring flavours of ripe peach, jasmine tea and vanilla cream.

Finish: A long, poised finish.