Elgin is one of the naturally coolest vineyard locations in South Africa. Its altitude (1,650 – 2,300 feet above sea level is considerably higher than the 975 – 1,300 feet of Stellenbosch) benefits the grapes through naturally lower temperatures and higher rainfall. There is greater cloud cover (due to the manner in which clouds form as the air rises over the mountains from the coast and condenses into rainfall). What’s more, in winter, Elgin benefits from much cooler temperatures than Stellenbosch or elsewhere and consequently the vines enter into a deeper dormancy state, resulting in better rest which, in-turn, enhances the longevity of the vine and supports general vine health. To cut a long story short, thanks to these unique natural attributes, Elgin has emerged as a wonderful, naturally-favorable location for producing among the finest aromatic white wines in the country.
The grapes were handpicked in the early morning hours in mid-February and placed into very small boxes reducing compaction and damage to the fruit. One-third of the grapes were fermented whole-bunch on the skins for eight days in stainless-steel and then pressed to fourth fill 500L puncheons. The remaining bunches were whole-bunch pressed directly to similar barrels for fermentation. All ferments were carried out naturally on the lees with sporadic battonage being used to give richer texture and greater complexity. After 18 months the barrels were racked to tank to settle naturally and it was bottled bottled without fining or filtration and just a small addition of sulfur.