Vineyards and vines:
Grapes are sourced from vineyards in the Piekenierskloof region. Vineyards are planted in 1973. 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 2017.
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, 80% of the wine is matured for 12 months in 6 year old 225L barrels and 20% in new 225L barrels, a blend of French and American oak.
Total Acid: 5.1 g/l
RS: 2.4 g/l