Francois “Midas” Haasbroek does it again: grapes to gold. The grapes are sourced from two dryland trellised sites; one in Durbanville and remainder from Breedekloof. The result is a like a slightly chunkier version of a Sancerre. Think 'Rotund Loire.' The grapes are lightly crushed and left on their skins for 24 hours, settled and then fermented at very low temperatures in concrete and stainless steel tanks. The juice is left on primary lees with no stirring for 6 months. A very light fining and filtering is done prior to bottling.

Aromas of gooseberry, fresh lemongrass and honeysuckle give way to a palate composed of bell pepper, lemon curd, tart green apples all cuddled up with a chalky and slate like minerality that lingers.