Grapes were harvested by hand early morning and left overnight in a cold room at 6 degrees celcius. The following morning the grapes were destemmed, partially crushed and pressed into stainless steel tanks for clarification over 6o hours. Cleared juice was then fermented with indigenous yeast species in 2nd and 3rd fill French and Hungarian oak barriques for 4 weeks. Matured for 8 months in aforesaid barriques with regular battonage of the yeast lees.
VINEYARD: Walker Bay Limestone ridges close to the Atlantic Ocean
SOIL TYPE: Calcareous soil – Alkaline with high levels of minerals.
AGE OF VINES: 18 years block 14 (90%), 5 years block 70 (10%)
TRELLISING: 5 Wire, Vertical Shoot Positioning, double extended Perold System
HARVEST DATE: 06.02.2018 and 28.02.2018
FERMENTATION: 4 weeks in 2nd fill barriques (40%) and egg-shaped vats (60%) at 16 – 18 degrees Celcius