Grapes selected from Franschhoek, Walker bay, Wellington and the Breederiver Valley vineyards. Well manicured and settled vines yielding 6-7 ton/ha. The Franschhoek grapes are planted in Hutton soils witch consists of decomposed granite with a North-easterly facing slope and a combination of clones 9 and 22B. The Walker bay block borders on the Atlantic ocean while the Wellington vineyards consists of clone 216 on US 8-7 rootstock in Easterly facing Glenrosa soils. The westerly facing slopes of the Breederiver Valley are planted with clone SH 99 on Mgt 101-14 rootstock in Glenrosa soils originating from shale.
Grapes where harvested by hand between 24 – 25.5º Balling with good harvesting conditions throughout. Harvesting of the three respective vineyards took place between 25 February and 02 April.
Fermentation took place in open fermentation tanks at 28˚C with 2-4 manual punch downs daily with 20-40% of the grapes left as whole bunches. Some tanks were inoculated with noble yeasts such as D254 and WE372 while most underwent natural fermentation. While fermentation was still taking place, the grapes were pressed gently up to 1.3 bar pressure. The end of the fermentation and malo-lactic fermentation was done in small French Oak barrels. The wine was matured in 25% new and 75% older barrels for a total maturation time of 18 months before blending for bottling.
Graciously aromatic with notes of red and black berry fruits, spice and white pepper. Elegance and structure on the palate with supple velvety tannins. Complex nose of juicy mulberry and bramble fruit that linger. Fresh juicy balanced acidity and very subtle oak with hints of clove.
Mature up to 8 years.
Game, ostrich, spare ribs, steak, roast beef, spicy lamb dishes
Sugar: 3.5 g/l
TA: 5.8 g/l