Description

Winemaking Practice:

The grapes were sourced and hand-picked from our own farm in the Bottelary region. After gentle destemming and crushing, the grapes were left to macerate on the skins for a short while, ensuring good colour extraction with regular wetting of the skins. The juice was then inoculated with a cultured yeast strain. In mid- fermentation the skins were pressed, and fermentation was completed in stainless steel tanks. This process ensured good upfront fruit, but without any aggressive tannins. At this stage a selection of French and American oak staves were added to the tank kickstarting the integration of wine and wood and ensuring colour stability. After malolactic fermentation was completed, sulphur dioxide was added so that the wine is adequately protected against oxidation and spoilage. The wine underwent micro oxygenation for 94 days, given a light egg white fining, filtered and finally bottled.

The wine is medium to intense in colour, has a balanced tannin structure, with pleasant berry fruit on the palate.