In The Vineyard
Grapes are sourced from vineyards in the Piekenierskloof region. Vineyards are planted in 1973, which makes the vines 42 years old. These vineyards are all bush vines and grow on sandy, loam soils. The vineyards are meticulously farmed and managed to yield below 5 tons per hectare.
Second week of March 2015.
Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 26°C. Malolactic fermentation is completed in tank, 80% of the wine is matured for 12 months in 6 year old 225L barrels and 20% in new 225L barrels it is a blend of French and American oak.
Lots of beautiful blackberry, sweet dark fruit and Christmas cake spice on the palate with hints