Fresh and fruity with aromas of young strawberry, raspberry and notes of grapefruit on the nose with rose petal and cream leading on the palate leading to crisp bright apple balanced by creamy and minerality in the mouth. ?Hand picked and whole bunch press and only the cuvee was used for fermentation . Barrel fermentation and ageing for two months and then left on the lees for 18 months before engorging. Wine was then engorged with a typical french dosage and then left for three months in the bottle before releasing

Country South Africa