Blended from a hand-picked selection of bespoke barrels secretly gesmokkel from some of the Cape’s most prestigious cellars. Consisting of Stellenbosch and Paarl Chenin Blanc with a touch of old vine Franschhoek Semillon. Completely destemmed, gently pressed into concrete kuipe, spontaneously fermented at cool temperatures, settled and racked into old oak barrels where it lay undisturbed on the fine lease for seven months before being blended and bottled.
Pale yellow like the faded police vans he evaded in his youth. With aromas reminiscent of poaching orchard fruit on a warm summer's afternoon. Ripe pear, quince, and green apple give way to fynbos-esque white flowers and a faint hint of gunsmoke before giving way to a palate of juicy white fruit with a slightly waxy herbal finish.
Some say he prefers this white served with canned sardines and apricot jam but you can enjoy it with any char-grilled seafood, white meat, or starchy vegetables, particularly if accompanied by fruit-based sauces or a bit of aromatic spice.