A fresh, expressive nose with bright citrus and stonefruit aromas combined with hints of subtle, spicy oak. The palate is ripe and textural, the bright fruit balanced by taut acidity and savoury, toasty notes from long lees ageing and a proportion of barrel-fermented wine.

Curated in the usual Wild House fashion, 'lazy winemaking' as JD calls it. The grapes, from a single vineard in Paarl, are gently crushed and naturally fermented, with no additions. 80 % in tank, 20% in older French oak barrels. Partial malolactic fermentation. This is followed by 9 months ageing on fine lees. No fining and coarse filtration.

Highly versatile, a variety of fish, vegetable and white meat dishes.