The evocative fragrance of petrichor: spring showers refreshing a thirsty earth. Swirl your glass and more seductive promises unfold. A herb garden wafting its perfume into the ether; a profusion of sun-ripe orange, apricot and peach. All of which are reflected on the finely nuanced palate where titillating mineral tension combines with characteristic cool-climate crispness. A delightfully vivacious wine and exceptionally food-friendly to boot!
48.5% Roussanne, 48.5% Grenache Blanc, 3% Viognier. Roussanne and Grenache Blanc are
fermented in concrete eggs. Viognier is fermented in old oak barrels. Aged for 8 months.
No malolactic fermentation.
Winemaker: Jean-Claude Martin
fermented in concrete eggs. Viognier is fermented in old oak barrels. Aged for 8 months.
No malolactic fermentation.
Winemaker: Jean-Claude Martin
When in 2002 Jean-Claude (JC) and Carolyn Martin took up the challenge of establishing a winery in a remote corner of the Walker Bay Wine Region, they did so with the courage of their conviction.
The 40 hectares of undulating land on the lofty Hemel-en-Aarde Ridge had never been planted to vines before, but recognizing the vast potential, they set out with tenacity and determination to transform it into a model wine farm.
No easy feat, but then the Swiss-born JC and South African-born Carolyn (née Finlayson) both come from wine pioneering stock spanning at least three generations and two continents!
The 40 hectares of undulating land on the lofty Hemel-en-Aarde Ridge had never been planted to vines before, but recognizing the vast potential, they set out with tenacity and determination to transform it into a model wine farm.
No easy feat, but then the Swiss-born JC and South African-born Carolyn (née Finlayson) both come from wine pioneering stock spanning at least three generations and two continents!
