The Chardonnay grapes are harvested from a small vineyard on Vondeling, in the Voor-Paardeberg region. It is protected from harsh sunlight, high temperatures and winds. The soils are weathered granite, which gives a beautiful natural acidity. Winemaker Matthew Copeland presses his fruit in whole bunches, which helps with acidity and subtlety. The juice goes straight into 500-litre French oak barrels where it is fermented with natural yeasts.
The bouquet is inviting – honey, citrus and peach blossoms, and on palate it is poised, with chalky limestone, yellow flowers and a hint of ginger. Matthew says to enjoy with grilled fish, creamy Alfredo pasta and poultry dishes.