Chenin Blanc from old, low-yielding, dry-land bush vines is fermented by a number of methods; stainless steel, second-use oak barrels and large oak vats; a portion also underwent a ?carbonic maceration? fermentation (usually reserved for light red wines) to produce an overtly fruity wine. Dry, minerally and well-structured, it shows ripe apricot, orange with hints of raisin, spice and floral notes.