Wild yeast fermentation is key to this benchmark Chenin Blanc. The long wild yeast ferment provides

bready aromas and additional complexity to the wine. Dried herbaceous notes, including fennel and

aniseed from the nearby fynbos, dominate the nose, followed by a creamy lemon character. The palate

is reminiscent of the nose, with great textural complexity, attributable to the long, slow wild yeast

fermentation.