Olifantsberg Grenache Blanc is grown as high-density (6600/ha) echalas vines on clay-shale rich soils with a high component of quartz rock. These staked vines create a totally different micro-climate than traditional bush vine Grenache Blanc. Lower temperatures within the echalas vine ensure a higher acidity and a different aromatic complexity. The bunches are less sun exposed when the day temperature reaches its maximum, longer hanging time to stagger harvesting. The complexity of this wine lies in the collection of 6 different pickings within the single vineyard. Retaining natural acidity early on and building fruit complexity along the way. The grapes are whole-bunch pressed for gentle extraction. Juice is settled overnight in stainless steel tanks. During racking enough fine lees is added to the clear juice to ensure enough texture in the finished wine. Natural fermentation further enhances the complexity. The early pick ferments in foudre. A combination of 300- and 500-litre barrels are used for the following pickings. The final pick will ferment in concrete. A small percentage of whole-bunch ferment and partial skin ferment is added to the final wine. Maturation for 10 months on the gross lees. Bottled at 13%. (Bottle size 750ml)

Nose: Flinty minerality with notes of lime, wild peach and orange blossom.

Palate: Fruit forward with notes of kiwi, pear, quince and white peaches. Mid-palate is well textured and weighted.

Finish: Balanced acidity with lingering notes wet stones, orange rind and a touch of salinity.

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