Why make a New Zealand style wine if you are in South Africa?
Viticulturist: Johnathan Grieve
Vineyards: 9 year old vines. Yield: 8 tons per hectare
Winemaking: The grapes were harvested from south-facing vineyards in Devon Valley, Stellenbosch and from Faure vineyards overlooking False Bay. The grapes were picked between 21°B and 24°B and pressed at these different degrees of ripeness. The grapes were pressed as whole bunches and were fermented naturally with wild yeast at an average temperature of 16°C. The wine was kept on the lees for 7 months with regular stirring of the lees.
Ageing: Made to be enjoyed in the year of vintage, but with undertones of grass and asparagus the wine may surprise one three years down the line.
Analysis:
ALC - 13.5 % vol
R/Sugar - 2.1 g/l
TA - 6.8 g/l
pH - 3.20 | 
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