The limestone and decomposed shale soils of Robertson yield wines of great acidity which combine zesty tropical fruit flavors with a flinty, mineral character.
The Swartland portion from soils with a sandy top layer over loamy sub-layers lends citrus hints and a distinct minerality.
The grapes were picked in the cool early morning hours to maintain the freshness of the fruit. They were de-stemmed, left in cold skin contact for four hours and then gently pressed. The juice was settled overnight before fermentation, which occurred in a combination of stainless steel tanks and French oak barrels. The wine was left on its lees for several months to develop further in complexity.
Bright tropical fruit aromas lead to a crisp, concentrated palate of apple, pear, honey and pineapple. A subtle kiss of oak adds a soft butterscotch nuance and wonderful depth.