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Chalky, lemon, quince nose with crisp Granny Smith apple acidity on the palate and a lingering lime finish. Overnight cold storage of the grapes preserved the fresh fruity character during whole bunch pressing. After settling, the clear juice was racked off its gross lees into 50% new French oak barrels. The wines underwent natural fermentation in the barrels. After three months lees contact the wine was racked and returned to age for a total of 12 months.
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South Africa
Esaja’s “Big Business” philosophy is all about enabling you to discover and connect to trade opportunities across the continent.
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