The rather evocative name and naughty label for this seductively soft and delicious wine is not chosen just for thrills. Mark wants the drinker to experience this wine through multiple senses. We often focus on smell and taste as the main organoleptic markers of a wine, but this wine proves that texture should not be overlooked. Mark wants you to “touch” this wine, noting the gentle phenolic grip that lends presence while a waxy layer coats your tongue and lingers almost indefinitely.
The Verdelho grapes were harvested from a single vineyard in Bot River. After gentle foot stomping, the juice was left to macerate with the skins for 5 days. It fermented with native yeast in a single 500L old wooden barrel, and the wine remained there for a year of maturation on the gross lees. At that point, it was racked to tank and bottled with just a slight filtration. No fining, and certainly, no sulfur.