A little bit of Provence in the Swartland here but with the granitic soils that Provence begs for. 2020 was the first vintage for this wine and was Jolandie’s first foray into the young bushvines of the Eikelaan Vineyard on the Paardeberg. Jolandie was thrilled with the first two releases so she decided to grow production nominally. The wine is made in the traditional blanc de noir style – in other words, by taking the long road with a slow whole cluster pressing. This action is very gentle; there is no extraction of harsh phenolics and the stems act like a filter bed, and thus the juice is cleaner and the color extraction is minimal.
The Grenache was hand-harvested early in the morning, packed in crates and allowed to spend 24 hours in a cold room. The following day the grapes were gently whole-cluster pressed, with only the free-run juice being used and left to settle naturally for a day. No enzymes were used during the settling process and the juice was racked from the thick, gross lees, but with the fine lees intact, to old 500L French barrels (70%) and stainless steel (30%). Fermentation occurred naturally and without any additions and post-primary fermentation the wine was hit with a small addition of sulfur. After a total of six months aging the barrels were racked to tank to settle and the wine was bottled without fining or and just a coarse filtration and small addition of sulfur.