The Riesling was harvested early morning and fermented in stainless-steel tanks before maturation in an amphora as well as a component in older French barrels. The Verdelho had a more interesting journey - harvested and pressed at a custom crush facility on the West Coast and then transported on the back of a bakkie to be fermented and matured in an amphora in Stellenbosch.
$50
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$40
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$50
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$50
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