They use unique large-format concrete vessels to ferment and mature our Chenin Blanc. These concrete vessels allow the wine to develop nuance and complexity without imparting oak flavour. The wine is fermented with wild yeast populations, and left on the fine lees for 9 months with regular stirring to develop fullness and depth. The name "Sur Lie" refers to this extended lees ageing.
This Chenin Blanc opens with aromas of fresh lime blossom, honeydew melon, and green apple. The aromas are balanced by delicate mineral flavours derived from the rocky slopes of the Simonsberg mountains where the wine is grown.