The grapes were fermented separately, using natural yeasts from the vineyard in open stainless-steel tanks up to a maximum of 30°C. The skins were pushed down 4-8 times during peak fermentation. Malolactic fermentation took place i the barrel where the wine had minimal handling. Use was made of traditional gravity flow and no mechanical pumps were used in the wine making process The wines were racked 3 times over a 22-month period. There was no filtration and the sulphur levels were kept to a minimum.
100% barrel aged in French and European oak barrels. 20% new French and European oak barrels.
24 months in 225 liter barrels.
A blend of Pinotage 67% and Petit Verdot 33%
A red blend of Pinotage and Petit Verdot grapes resulting in a wine with an intensely dark blueish colour. A full bodied, rich wine with supple soft tannins but with a lively long finish. The nose has a hint of cinnamon, blueberries, fruit cake and wild heath. 900 cases (x 6btls) produced. Wine of Origin Stellenbosch.