An oxidative-style Sémillon from the dry-farmed bush vines of Waterval Vineyard in the Siebritskloof Valley, Paardeberg. Crafted by Johan “Stompie” Meyer with a light hand and minimal intervention, this wine blends whole-bunch pressing with a portion of skin-fermented grapes. Aged 11 months on gross lees and bottled unfined and unfiltered with minimal sulfur, it’s a bright, saline-driven white with just enough grip and plenty of nuance.