The meticulous viticultural regeneration process we’ve undertaken with our old gnarled bush vines is finally starting to repay our faith, tireless effort and belief back exponentially.
After an incredibly dry 3 year spell, 2012’s winter dosed our vines with enough rain, allowing the water to make its way deep within the decomposed granite to the subterranean layers of clay – where it is stored and accessed by the roots in the heat of a Swartland summer allowing the fruit to ripen and the vine to build enough reserves for the next year.
A sort of normal growing season ensued with good fruit development, however the harvest was quite tricky as intermittent rain caused consternation with harvest dates & sugar levels which required nerves of steel and an intimate knowledge of the vineyards to ensure optimal results.
For the first time, our vines cropped a sustainable yield with an almost unheard of 2.5 tons per hectare, opposed to the previous three year’s average of 690 – 980 kg/Ha. This improvement is down to the favorable preceding winter and the incredibly fastidious efforts of viticultural consultant Rosa Kruger and our workers who put in countless hours of care.
As in previous vintages, all the fruit was hand harvested in the cool of the morning and the glistening gold green clusters were whole-bunch pressed & allowed to ferment with only the assistance of the native yeasts found in the vineyard. Secondary bottle fermentation was initiated by the addition of yeasts with a liquor de triage and the wine crown capped, thereafter 14 months passed before disgorging. We do zero dosage – a practice we prefer as this allows for the truest expression of our site. A mere 1299 750mL and 499 magnum (1.5L), were crafted in this vintage.
An initial burst of freshly baked brioche, lime zest & tart kumquat unfurl from the fine mousse with wisps of crisp green apple, lemon curd, subtle white pear and yeasty notes from extended bottle maturation; while zippy acidity and an unmistakable mineral finish whet the palate begging one to return for another sip.
Vinification: natural ferment, secondary bottle fermentation, bottle tempered 14 months & zero dosage
- Style: Brut / Brut Nature – Dry traditional bottle fermented Kap Klassiek
- 12% Vol
- pH 2.99
- Total Acidity 6.8 g/L
- Total production: 1299 x 750mL bottles &499 x 1.5L bottles