Grapes, Grenache Blanc, Colombard
Serving: cold (6-11°C)
About: The two varieties and fermented and aged separately as the Colombard tends to come in 3 weeks later. Both varieties are fermented on the skins whole bunch for 7-10 days with very soft manual ‘pumpovers’ using a bucket. After pressing the wines are transferred to old 225L barrels where fermentation finishes. The two varieties are blended after 4 months and stay on their lees for a total of 6 months before bottling. Bottled unfined and unfiltered.
For now all of the grapes used for MC’s wines come from local organic and biodynamic growers in various zones of the Swartland though primarily from Paardeberg. They are either from leased parcels that he farms, or are bought grapes from trusted growers. As is common in this immediate area, most of the soils are granitic with very sandy topsoils, and the vines are bushvines.