“Get your cray on… For those with a taste for the unusual.” The label tells you most of what you need to know here; this isn’t your usual Chenin. Sakkie’s idea behind this wine was to create something that spoke unequivocally of its provenance: the largely-unknown West Coast. The vineyards for the Crayfish are located on well-drained sandy soils, about three miles from the cold Atlantic ocean. The ocean breezes play a crucial role in keeping this wine fresh, as the climate is otherwise quite hot. As for the label, well, it’s a reference to when the crayfish start eating the humans. You know… the infamous crayfish apocalypse.
Grapes were hand harvested early in the morning, then taken to the cold room and cooled down for one night. This was done before being whole bunch pressed in an old basket press, followed by settling for twelve hours without any addition of enzymes except for a little sulfur. Half of the clear juice was then racked off and sent to stainless steel, with the remaining half going to 4th-fill 500L barrels for spontaneous fermentation. From there, the stainless steel portion was moved to the same barrels as the other half, and the wine rested here for 9 months. Lees stirring occurred about once a week. The wine was bottled with only a small dosage of sulfur; no fining or filtering.