Selective hand-picking, whole-grape pressing and spontaneous fermentation in mostly new 300l barrels and twelve-month 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 of fantastic quality! In addition to the citrus notes, very herbal and balsamic: mint, sage, verbena and hay. Drying, demanding minerality on the palate in interplay with ripe acidity, extract sweetness and plenty of melting from the long aging on the yeast. A Sauvignon Blanc fumé from Stellenbosch. Fantastic with Cape Malay cuisine!