ULUMBAZA White of Springfontein 2018
All four cultivars were vinified separately in either stainless steel or egg-shaped special tanks. Sauvignon blanc, Semillon and Chardonnay grapes were harvested by hand in the early morning and stored in a cold room overnight. The grapes were hand sorted before being destemmed, and partially crushed to gently extract the juice. The pressed juice was clarified for 48 hours before going into fermentation with indigenous yeast species. Pinotage grapes were harvested by hand and pressed as whole bunches immediately to reduce the color extraction from the skins. After pressing, the juice was oxidized by splashing until completely brown to remove any pink color pigments present. The browning in the juice drops out during fermentation. After fermentation, all four cultivars were kept separate on fine lees for 8 months and then blended, followed by stabilization and clarification. The wine was bottled unfiltered.