Miss Lucy is one of the seven nicknames given to the Red Stumpnose by the fisherman of the Southern Cape. Like many other marine species, the Miss Lucy has been over-exploited and is now critically endangered. Created as an ode to the bounty of the sea, Miss Lucy can turn the many other delights safe to grace our tables, into a celebration of the ocean. Only a salty breeze and a sunny day can improve what is already a perfect match. This unique blend of Sauvignon Blanc, Semillon and Pinot Gris bursts with citrus pamplemousse flavours and an ample mouth feel, yet remarkably moderate in alcohol.

How the wine is made: harvested at night using dry ice in February 2020 juice settled without enzymes at -3⁰C for 3 weeks 21 days alcoholic fermentation 100 days on primary lees all racking done under CO² Stabilized at – 4ºC for 1-2 weeks 80 g/hl Bentonite fining Filtration 2.5-micron filtration on the estate prior to bottling Analysis Alcohol: 13% Acidity: 7.33 g/l PH: 3,31 FSO2: 35 mg/l Sugar: 2,2 g/l Climate Moderate summer with low night temperatures, cold winter Wind South Easterly (Summer)