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Type: Orange / Skin-Contact White (Natural / Low-Intervention)
Region: Swartland, South Africa
Grapes: 100% Chenin Blanc
Alcohol ABV: 11%
Tasting Profile and Key Notes:
Bright, energetic and beautifully aromatic, with notes of mandarin, orange peel, yellow apple, peach, dried herbs, ginger and wild flowers. Light-bodied with gentle phenolic grip, lively acidity, a distinct mineral backbone and a fresh, savoury finish that makes it an approachable introduction to skin-contact Chenin Blanc.
Winemaking:
The grapes are hand-harvested from a 1981-planted vineyard on decomposed granite soils and are 100% destemmed before spontaneous fermentation with indigenous yeasts. The wine remains on its skins for around two weeks before being pressed into fibreglass tanks to complete malolactic fermentation and ageing. It is bottled with minimal intervention, unfined, gently filtered and with only a small addition of sulphur prior to bottling.
Farming:
The fruit comes from organically and biodynamically farmed old bush vines in Swartland, rooted in decomposed granite soils at around 200 metres above sea level. The dry Mediterranean climate and mature vines produce naturally concentrated fruit while retaining freshness and balance. Craig and Carla Hawkins farm with minimal intervention, focusing on healthy vineyards and transparent expressions of site rather than heavy cellar manipulation.
Type: Orange / Skin-Contact White (Natural / Low-Intervention)
Region: Swartland, South Africa
Grapes: 100% Chenin Blanc
Alcohol ABV: 11%
Tasting Profile and Key Notes:
Bright, energetic and beautifully aromatic, with notes of mandarin, orange peel, yellow apple, peach, dried herbs, ginger and wild flowers. Light-bodied with gentle phenolic grip, lively acidity, a distinct mineral backbone and a fresh, savoury finish that makes it an approachable introduction to skin-contact Chenin Blanc.
Winemaking:
The grapes are hand-harvested from a 1981-planted vineyard on decomposed granite soils and are 100% destemmed before spontaneous fermentation with indigenous yeasts. The wine remains on its skins for around two weeks before being pressed into fibreglass tanks to complete malolactic fermentation and ageing. It is bottled with minimal intervention, unfined, gently filtered and with only a small addition of sulphur prior to bottling.
Farming:
The fruit comes from organically and biodynamically farmed old bush vines in Swartland, rooted in decomposed granite soils at around 200 metres above sea level. The dry Mediterranean climate and mature vines produce naturally concentrated fruit while retaining freshness and balance. Craig and Carla Hawkins farm with minimal intervention, focusing on healthy vineyards and transparent expressions of site rather than heavy cellar manipulation.
