Winemaker: Carel Nel / Boplaas
The grapes are picked at 18°C with a high acidity (as in Cognac). Fermentation took place between 15 – 16°C. Fine aromas from Colombar. Left on the lees for malolactic fermentation before distillation for more complexity. Distilled in an old (100 year old) Santagans Copper still. Double distillation to 70% alcohol and aged in French oak barrels.
100% Colombar. An elusive and beguiling nose of citrus, dried herbs and flowers. Light, fresh and smooth on the palate, this is supremely refined.