Selective hand harvesting, whole bunch pressing and spontaneous fermentation in mostly new 300 liter barrels and twelve months storage on the coarse yeast in new French barriques. So much for the technical data. Pomelo, lime, melted butter and smoky flint notes on the nose. Lots of new French wood, and of fantastic quality! In addition to the citrus notes, it is very herbal and balsamic: mint, sage, verbena and hay. Drying, demanding minerality on the palate interplaying with ripe acidity, extract sweetness and lots of melt from the long aging on the yeast. A Sauvignon Blanc fumé from Stellenbosch. Fantastic with Kapmalian cuisine!