The Springfontein Estate allows some of its precious Chenin to hang on the vine a little longer than usual so it can be infected with botrytis if conditions permit – which is not every year. Fermentation is then allowed to progress at its own pace, which can mean anything up to three years after harvest before the wine is anyway near ready to be bottled. Rich, unctuous, waxy fruit with a very slight tropical hint, this is supreme.
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