Vineyards and vines:
Grapes are sourced from vineyards in the Piekenierskloof region. Vineyards are planted in 1976. These vineyards are all unirrigated bush vines and grow on sandy, loam soils. The vineyards are meticulously farmed and managed to yield below 5 tons per hectare and hand harvested second week of March 2016.
Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 24°C. Malolactic fermentation is completed in tank, 50% of the wine is matured for 12 months in 6 year old 225L barrels and the rest in stainless steel tanks, a blend of French and American oak.
Total Acid: 6.0 g/l
RS: 2.3 g/l