Hand-harvested grapes from trellised and bush vineyards across the Western Cape. At the winery, the juice is allowed a short period of skin contact for added aromatic expression; fermented in stainless steel at low temperature the wine is aged for 5 months on the fine lees. Fresh and crisp with aromas of pineapple, peach and guava; well-balanced with delicate layers of ripe fruit on the finish.