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Whole bunch pressed and fermented on lees for 12 months
The grapes were destemmed and fermented with skin-contact for 4 days before being pressed and moved into old oak to age for 10 months
David & Nadia draw from four unique vineyards – two rooted in the granitic soils of the Paardeberg
lunch spread
Two families
Stagmanskop Vineyard Chenin '24 Elandskloof Whole bunch pressed and fermented
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