It took Oliver Zeter a good long while to find a vineyard as well situated as the Schlossberg in Pleisweiler: steep, sunny, perfect exposure and chalky terrain to push his Chenin Blanc vines to dig their roots deep. The grapes from this site are paired with fruit from another true gem in Hambach, a vineyard notable for its ideal southern aspect and sandy substrate. Both sites feature newly planted vines that I acquired personally from a nursery in the Loire Valley.

Following harvest, the grapes are granted 4 hours of skin contact before pressing. The must is then fermented using wild yeast in used Tonneaux and cement eggs, and left to age on the lees until mid-June. The wines refect a tug-ofwar of infuences, torn between the styles of South Africa, the Loire and the southern Pfalz. The result: full-bodied beauties with a juicy spice and hearty acidity.