The grapes are hand harvested de-stemmed and crushed. They’re left to macerate for eight hours before pressing into tank. The juice is inoculated by a pied de cuve started from the vineyard and fermentation is with natural yeasts. When the peak of the fermentation has passed the wine is transferred to used oak barrels where it ferments to dry. The wine is racked after fermentation into 400 and 500 litre French oak barrels where is rests for seven months before bottling with a small SO2 addition. This is a wonderful wine and one of the best expression of Colombard we have tasted. Far from the "Ordinairy" reputation often associated with the grape.
Notes on the producer
Kayleigh Hattingh is a first generation winemaker, who grew up in the shadow of the Bottelary Hills in Stellenbosch. She studied Viticulture and Oenology at Stellenbosch University, before travelling and working at Mullineux and Leeu Family Wines, Ovid in Napa Valley and Terroir al Limit in Priorat. She decided to return home in 2018 when an opportunity arose to join Kaapzicht Wine Estate as assistant winemaker. She came across two special dry-farmed plots of Syrah and Colombard, perched on top of a granite hill on the slopes of the Bottelary Hills. The soil is typical to the area - rich in granite over a deep seam of well-drained clay. Excavated granite boulders surround the vines and frame a view of Table Mountain in the distance. A breeze from False Bay cools the grapes in the summer, so the grapes mature slowly and evenly and preserve natural acidity. Kayleigh makes wine with minimal intervention. She describes Rebel Rebel Wines as a project: "Founded in the chaos of the 2020 vintage. The wines are made naturally. No alterations or adjustments. Just pure terroir and honest reflections thereof".