2024 Technical Specifications
Alcohol 13.0%
Grape Varieties Roussanne, Chenin Blanc, Verdelho, Viognier
Roussanne44%
Chenin Blanc32%
Verdelho16%
Viognier8%
Region Jonkershoek Valley
Soil Multiple soil types
Elevation 200.0 meters
Brix at Harvest 21.5°
Estate Grown Yes
Sites Jan Lui's Field vineyard
Vine Age 16 years
Fermentation Vessels Oak Barrel, Tank
Pressing Method Pressed
Oak Details 5% First Fill New Oak
First Fill New Oak5%
Oak Types French
Oak Toast Level Neutral
Production Volume 11,542 bottles
Bottles11,542
Production Details We have one block on the farm that is quite different from all the other blocks. Because it sits at the bottom of a steep slope, as well as being very close to a river, it has a number of different geological influences: there are multiple soil types in this small block. Faced with this difficult situation, we tried to turn it into a positive and decided to plant a mix of varieties that could be picked together to make up one wine. In 2024, most of the grapes were picked in multiple passes. It was then pressed and co-fermented together. The juice was barrel fermented in neutral oak — just a small percentage (±5%) of new oak was used. It was aged for 9 months in barrel and tank with regular lees stirring. This wine is barrel fermented in mostly neutral French oak enhancing a beautifully textured mouthfeel. The wine undergoes only a light fining and is bottled with minimal filtration, ensuring a pure and expressive profile. Led by Roussanne, it offers a delicate floral perfume, well-structured body and balanced acidity.
Certifications Ecocert
Tasting Notes
floral perfume
2023 Technical Specifications
Alcohol 12.5%
Grape Varieties Roussanne, Chenin Blanc, Verdelho, Viognier
Roussanne42%
Chenin Blanc30%
Verdelho20%
Viognier8%
Region Jonkershoek Valley
Elevation 200.0 meters
Brix at Harvest 21.5°
Vine Age 15 years
Fermentation Vessels Oak Barrel, Tank
Oak Aging 9 months
Lees Aging 9 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Unfiltered Yes
Fining Agents light fining
Production Details We have one block on the farm that is quite different from all the other blocks. Because it sits at the bottom of a steep slope as well as being very close to a river, it has a number of different geological influences: there are multiple soil types in this small block. Faced with this difficult situation, we tried to turn it into a positive and decided to plant a mix of varieties that could be picked together to make up one wine. In 2023, most of the grapes were picked in multiple passes. It was then pressed and co-fermented together. The juice was barrel fermented in neutral oak — just a small percentage (±10%) of new oak was used. It was aged for 9 months in barrel and tank with regular lees stirring. This wine is barrel fermented in mostly neutral French oak. We handled the wine as carefully and naturally as possible, giving it only a light fining and then bottling with minimal filtration. It is lead by Roussanne giving the wine a beautiful mouthfeel, a light floral perfume and a very fine texture on the palate. Seven years into organic farming, the vineyards are in excellent shape and fared well in an interesting season. Warm, but not excessive, temperatures during early harvest produced quality fruit with enhanced aromatics and richness. This vintage produced concentrated white wines with good texture.
Certifications Organic
2022 Technical Specifications
Alcohol 13.0%
Grape Varieties Roussanne, Chenin Blanc, Viognier, Verdelho
Roussanne58%
Chenin Blanc19%
Viognier16%
Verdelho7%
Region Jonkershoek Valley
Elevation 200.0 meters
Brix at Harvest 21.5°
Vine Age 14 years
Fermentation Vessels Oak Barrel, Concrete Egg
Oak Aging 8 months
Lees Aging 8 months
Fining Agents light fining
Vegan Yes
Vegetarian Yes
Production Details This wine is almost entirely barrel fermented, with a small portion being aged in concrete egg to add richness. We handled the wine as carefully and naturally as possible, giving it only a light fining and then bottling with minimal filtration. It is lead by Roussanne giving the wine a beautiful mouthfeel, a light floral perfume and a very fine tannin on the palate. In 2022, most of the grapes were picked in multiple passes and pressed separately. It was then blended and co-fermented together. The juice was barrel fermented in neutral oak — just a small percentage (±10%) of new oak was used — and the balance fermented in concrete egg. It was aged for 8 months in barrel and tank with regular lees stirring.
Certifications Organic
2021 Technical Specifications
Alcohol 13.0%
Grape Varieties Roussanne, Chenin Blanc, Viognier, Verdelho
Roussanne41%
Chenin Blanc38%
Viognier14%
Verdelho7%
Region Jonkershoek Valley
Soil Multiple soil types
Elevation 200.0 meters
Brix at Harvest 21.5°
Vine Age 13 years
Fermentation Vessels Oak Barrel, Concrete Egg
Oak Aging 8 months
Lees Aging 8 months
Oak Details 5% First Fill New Oak
First Fill New Oak5%
Vegan Yes
Vegetarian Yes
Production Volume 10,549 bottles
Bottles10,549
Production Details The fruit quality in 2021 was excellent — small berries with loose bunches, resulting in wines with bold flavours and a tight acidity and minerality. This wine is almost entirely barrel fermented, with a small portion being aged in concrete egg to add richness. We handled the wine as carefully and naturally as possible, giving it only a light fining and then bottling with minimal filtration. It is lead by Roussanne giving the wine a beautiful mouthfeel, a light floral perfume and a very fine tannin on the palate. This is the tenth vintage of this wine and the vineyard seems to only get better. We have one block on the farm — the bottom vineyard, just as you drive into our gate — that is quite different from all the other blocks. Because it sits at the bottom of a steep slope as well as being very close to the river, it has a number of different geological influences: there are multiple soil types in this small block. Faced with this difficult situation, we tried to turn it into a positive and decided to plant a mix of varieties that could be picked together to make up one wine. In 2021, most of the grapes were picked in multiple passes and pressed separately. It was then blended and co-fermented together. The juice was barrel fermented in neutral oak — just a small percent (±5%) of new oak was used — and the balance fermented in concrete egg. It was aged for 8 months in barrel and tank with regular lees stirring. This vineyard is organic-in-conversion.
Critics Ratings Decanter: 95 pts
Decanter95 pts
Tim Atkin SA Report 202091 pts
Tim Atkin94 pts
2020 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.7 g/L
Total Acidity 5.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Roussanne, Chenin Blanc, Verdelho, Viognier
Roussanne54%
Chenin Blanc30%
Verdelho9%
Viognier7%
Region Jonkershoek Valley
Elevation 200.0 meters
Brix at Harvest 21.5°
Sites Jan Lui's Field vineyard on our own Oude Nektar farm
Vine Age 12 years
Fermentation Vessels Oak Barrel, Concrete Egg
Oak Aging 8 months
Lees Aging 8 months
Oak Details 5% First Fill New Oak
First Fill New Oak5%
Production Volume 13,915 bottles
Bottles13,915
Production Details This year we decided to mirror the ratio of the grape varietals in the vineyard, and make an aromatic Roussanne-led blend. The overall fruit quality was exceptional — loose bunches, small berries, and robust skins bringing structure and a concentration of flavours. This wine is almost entirely barrel fermented, with a small portion being aged in concrete egg to add a component of body. We handled the wine as carefully and naturally as possible, giving it only a light fining and then bottling with minimal filtration. By bringing Roussanne to the fore, we made a delicate wine with a perfume that is nuanced and a very fine tannin on the palate. This is the ninth vintage for this wine, and quite possibly our finest yet. Most of the grapes were picked in multiple passes and pressed separately. It was then blended and co-fermented together. The juice was barrel fermented in neutral oak — just a small percent (±5%) of new oak was used — and the balance fermented in concrete egg. It was aged for 8 months in barrel and tank with regular lees stirring.
2019 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.8 g/L
Total Acidity 6.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc, Roussanne, Verdelho, Viognier
Chenin Blanc42%
Roussanne30%
Verdelho17%
Viognier11%
Region Jonkershoek Valley
Soil 11 different soil types
Elevation 200.0 meters
Vineyard Yield 7 hL/ha
Brix at Harvest 21.5°
Vine Age 11 years
Fermentation Vessels Oak Barrel, Concrete Egg
Oak Aging 8 months
Lees Aging 8 months
Oak Details 5% First Fill New Oak
First Fill New Oak5%
Oak Types neutral oak
Unfiltered Yes
Production Volume 11,300 bottles
Bottles11,300
Production Details The 2019 was the fifth consecutive year of serious drought in the Cape winelands, but it wasn't a particularly warm vintage and, in fact, we had very low night-time temperatures during the final ripening period (mid-February to early March). The overall fruit quality was excellent, with very small berries producing great concentration of flavours. This vintage continues as previously with Chenin being dominant in the blend. Almost entirely barrel fermented, but with a touch of an "egg" fermented component adding body. We handled it as carefully and as naturally as possible, giving the wine only a light fining and bottling with minimal filtration. This is our eighth vintage of this wine and it is interesting to see the consistency of the vineyard. Stylistically, we have always been looking for a balance between the richness and perfume of the Roussanne and Viognier and the fruit and freshness of the Chenin and Verdelho. We have one block on the farm — the bottom vineyard, just as you drive into our gate — that is quite different than all the other blocks. Because it sits at a bottom of a steep slope as well as being very close to the river, it has a number of different geological influences: there are 11 different soil types in this 2-hectare block! Faced with this difficult situation, we tried to turn it into a positive and decided to plant a mix of varieties that could be picked together to make up one wine. In 2019, the grapes were picked in multiple passes and pressed separately. Approximately 95% was then blended and fermented together. The wine was 90% barrel fermented in neutral oak – just a small percent (±5%) of new oak was used – and the balance fermented in concrete egg. It was aged for 8 months in barrel and tank with regular lees stirring.
2018 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.2 g/L
Total Acidity 5.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc, Roussanne, Verdelho, Viognier
Chenin Blanc42%
Roussanne28%
Verdelho19%
Viognier11%
Region Jonkershoek Valley
Soil 11 different soil types
Elevation 200.0 meters
Vineyard Yield 7 hL/ha
Brix at Harvest 21.5°
Vine Age 10 years
Fermentation Vessels Oak Barrel, Concrete Egg
Oak Aging 8 months
Lees Aging 8 months
Oak Details 5% First Fill New Oak
First Fill New Oak5%
Production Volume 10,820 bottles
Bottles10,820
Production Details The 2018 was the fourth consecutive year of serious drought in the Cape winelands. Yet, we didn't have any drastic heat spikes during the harvest period and the vines showed little stress despite the severe dry conditions. The overall fruit quality was excellent, with very small berries producing great concentration of flavours. This vintage continues as previously with Chenin being dominant in the blend. Almost entirely barrel fermented, but with a touch of an "egg" fermented component adding body. We handled it as carefully and as naturally as possible, giving the wine only a light fining and bottling with minimal filtration. This is our seventh vintage of this wine and it is interesting to see the consistency of the vineyard. Stylistically, we have always been looking for a balance between the richness and perfume of the Roussanne and Viognier and the fruit and freshness of the Chenin and Verdelho. The grapes were picked in multiple passes and pressed separately. Approximately 80% was then blended and fermented together. The wine was 90% barrel fermented in neutral oak – just a small percent (±5%) of new oak was used – and the balance fermented in concrete egg. It was aged for 8 months in barrel and tank with regular lees stirring.
2017 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.6 g/L
Total Acidity 6.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc, Roussanne, Viognier, Verdelho
Chenin Blanc36%
Roussanne36%
Viognier17%
Verdelho11%
Region Jonkershoek Valley
Elevation 200.0 meters
Brix at Harvest 21.5°
Vine Age 9 years
Fermentation Vessels Oak Barrel, Concrete Egg
Oak Details 5% First Fill New Oak
First Fill New Oak5%
Production Volume 8052 bottles
Bottles8052
Production Details The 2017 was the third consecutive year of serious drought in the Cape winelands. Yet, we didn't have any drastic heat spikes during the harvest period and the vines showed little stress despite the severe dry conditions. The overall fruit quality was excellent. This vintage continues from last year with Chenin being dominant in the blend. Almost entirely barrel fermented, but with a touch of an "egg" fermented component adding body. We handled it as carefully and as naturally as possible, giving the wine only a light fining and bottling with minimal filtration. This is our sixth vintage of this wine and it is interesting to see the consistency of the vineyard. Stylistically, I have always been looking for a balance between the richness and perfume of the Roussanne and Viognier and the fruit and freshness of the Chenin and Verdelho. In 2017, the grapes were picked in multiple passes and pressed separately. Approximately 50% was then blended and fermented together. The wine was 90% barrel fermented in neutral oak - just a a small percent (±5%) of new oak was used - and the balance fermented in concrete egg. It was aged for 8 months in barrel and tank with regular lees stirring.
2014 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.6 g/L
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Roussanne, Chenin Blanc, Viognier, Verdelho
Roussanne46%
Chenin Blanc30%
Viognier12%
Verdelho12%
Region Jonkershoek Valley
Elevation 200.0 meters
Brix at Harvest 21.5°
Vine Age 8 years
Fermentation Vessels Oak Barrel, Stainless Steel
Natural Yeast Yes
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Production Details This is our only estate white wine. We have one very challenging block on the farm — the bottom vineyard, just as you drive into our gate — that is quite different than every other block. Because it sits at the bottom of a steep slope as well as being very close to the river, it has a number of different geological influences: there are 11 different soil types in this 2-hectare block! Faced with this difficult situation, we tried to turn it into a positive and decided to plant a mix of varieties that could be picked together to make up one wine. All the grapes were picked together and pressed together and fermented together. In other words, the blend is made up at harvest. 50% was barrel fermented with natural yeasts in a mix of barrels with just a small portion (10%) being new. The balance was fermented in tank. Our thinking was to take two varieties that are rich and aromatic and blend them with two that have good natural acidity to keep the wine fresh. This harvest gave us a bit less Chenin Blanc than in past years. The wine is richer and quite aromatic and with the touch of tannin that you get with Roussanne.
2013 Technical Specifications
Alcohol 13.35%
Residual Sugar 2.9 g/L
Total Acidity 5.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Roussanne, Chenin Blanc, Viognier, Verdelho
Roussanne44%
Chenin Blanc41%
Viognier8%
Verdelho7%
Region Jonkershoek Valley
Elevation 200.0 meters
Brix at Harvest 21.5°
Vine Age 7 years
Fermentation Vessels Oak Barrel, Tank
Natural Yeast Yes
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Production Details This is our only estate white wine. We have one very difficult block on the farm – the bottom vineyard, just as you drive into our gate – that is quite different than every other block. Because it sits at a bottom of a steep slope as well as being very close to the river, it has a number of different geological influences: there are 11 different soil types in this 2-hectare block! Faced with this difficult situation, we tried to turn it into a positive and decided to plant a mix of varieties that could be picked together to make up one wine. All the grapes were picked on one day and pressed together. 40% was barrel fermented with natural yeasts in a mix of barrels with just a small portion (10%) being new. The balance was fermented in tank. Our thinking was to take two varieties that are rich and aromatic and blend them with two that have good natural acidity to keep the wine fresh.
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2216702 | — | — | wine-searcher.com ↗ |