More Information
Specifications
In the cellar
Each parcel of grapes was hand-picked in the early morning at Cavalli, wholebunch pressed and vinified separately. The earliest pick was the Verdelho which underwent a spontaneous fermentation in 500 and 400L barrels and showed an exceptional acidity and delicate white fruit profile. The Viognier was picked riper to give lots of tropical fruit and floral flavours and fermented in seasoned French oak. The Chardonnay and Chenin were fermented in new 300L and 500L French oak barrels with the balance in 225L 2nd to 5th fill barrels. The varieties were innoculated with terrior and flavour specific yeast varieties to enhance flavour profile according to picking times. All batches were kept on their lees with a monthly battonage until blending.
Cultivar
60% Chenin Blanc; 28% Verdelho; 6% Chardonnay; 6% Viognier
Awards and Recognition
Prescient Fund Services 2025 Cape White Blends Report : Top 3 – Score 93