45% chenin blanc, 28.5% viognier, 16.5% chardonnay, 10% sémillon
AREA OF PRODUCTION: On the slopes of the Simonsberg Mountain between the
wine growing areas of Franschhoek, Stellenbosch and Paarl, Western Cape, South Africa.
VINIFICATION & PRODUCTION SYSTEM: The chenin blanc was softly pressed, then
underwent cold fermentation in stainless steel tanks for three weeks. It was racked
of the primary lees and kept on the secondary lees for four months prior to bottling.
The viognier, chardonnay and sémillon were fermented in second- and third-fill French oak barrels and kept on the lees for four months, before being blended with the fresh component of chenin blanc. Candide is a blend of all the white cultivars grown on