Description:

Single parcel of 50-year-old dry-land bush vines planted in 1972 on the Paardeberg, rooted in coarse decomposed granite soils and sustained by limited winter rainfall. Yield 20 hl/ha. Hand-harvested on 12 February 2022 at 22.6° Balling. Whole-bunch pressed; only free-run and finest press fractions selected. Fermentation split between stainless steel and barrel (30% new, 30% second-fill, 40% third-fill French and Hungarian oak) using wild and cultured yeasts. 11 months on lees without malolactic fermentation. Residual Sugar 2.8 g/L. Bottled at 13% (Bottle size 750ml).

Nose: Yellow peach, ripe pear, and pineapple with ginger spice, white florals, and honeyed oak. Granite-driven minerality.

Palate: Full-bodied with stone fruit and tropical notes. Silky, creamy texture from extended lees contact. Restrained oak with fruit purity.

Finish: Long, with fine phenolic grip and well-integrated acidity. Lingering mineral thread with spice and floral nuance.

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