Each component of the reserve blend carries different varietal characteristics and reflects slight soil differences between different vineyards on the estate. It is a true reflection of our terroir. Our Grenache Blanc (32%) grows as untrellised bush vines, giving the grapes even sun exposure and providing the blend with a ripe, sun-kissed taste. Marsanne (44%) provides an unctuous weight to the palate. Our heritage Chenin Blanc (22%) adds balanced acidity, herbaceous aromas, and a delicate mineral flavour. We select Viognier (2%) from two sites on the estate to give the finished wine a balanced character.
Upon arrival at the winery, the fruit is cooled to 5° Celsius overnight. Bunches are sorted whole and pressed into stainless steel tanks to settle. Primary fermentation occurs in 300 liter French oak barrels and large concrete tanks with wild yeast populations. The wine is kept on the lees for 9 months before bottling and stirred regularly to add weight and richness.
We carefully blend our estate Grenache Blanc, Marsanne, Chenin Blanc, and Viognier to achieve a delicate balance of floral aromas and fruitful flavours. Each component brings a layer of complexity and nuance to the wine.