In The Vineyard
Grapes are sourced from Fairtrade certified vineyards predominantly in the Swartand region. These vineyards are trellised and grow on sandy, loam soils. The vineyards are meticulously farmed and managed to yield below 8 tons per hectare.
Second week of March
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 and the wine is matured for 6 months, using French and American oak.
Lots of juicy ripe plums and black cherries on the palate with aromas of spice and freshly cracked black pepper. Medium to full bodied with a refreshing aftertaste.