From century-old bush vines in Franschhoek, this Sémillon-led blend undergoes hand-harvesting, whole-bunch pressing, and wild fermentation in aged oak - bottled without fining or filtration.
The nose presents lemon peel, lanolin, and hay before revealing waxed citrus, almond, and smoke. On the palate, old-vine waxy texture meets saline tension, with a long, savoury finish marked by grapefruit pith, flint, and beeswax notes. Understated and mineral-driven, it pairs expertly with grilled fish, roast poultry, and earthy risottos.
Serve at 12°C; cellaring potential extends 5–10 years as honey and nut complexity emerges.