The Lion Creek, which flows past Napier Vineyards, connects two of our most important vineyard locations – Napier and Ranzadale.
Lions used to come to the creek to drink in the hot, dry conditions of the South African summer. Today this small creek dries out in summer, leaving a riverbed of gravel, as shown on our Lion Creek labels.
For our Lion Creek Chenin Blanc Sauvignon Blanc, the grapes are picked at 15-20°C, then chilled to 10°C and settled overnight at 5°C before being fermented using reductive wine-making techniques. This brings a fresh crispness and delicious fruitiness to the wine.
The Lion Creek red wines obtain their bright, red fruit flavours and supple palate texture by undergoing a cool maceration for 24-48 hours before being fermented for 10 days in open top fermenters at around 25°C.