in the vineyard : The soil is predominantly a blend of Dundee, Westly and the darker Tukulu. This well drained soil, with excellent developed root system, contribute to constancy of the product across vintages irrespective of seasonal climate-the hallmark of a good terroir.
The Malbec, Mourvedre and Merlot on rootstocks 101/14 is planted on a terroir unit that is characterised by relatively homogeneous patterns of topography, climate, geology and soil. At Akkerdal we believe that the finest wines emanate from quality grapes.
The optimization of Akkerdal terroir produces winning wines by complementing individual varietal characteristics. High quality standards are maintained by disease modelling, supplemented by approved international IP Wine programmes.
Age of vines: 3 years
Trellising: Seven-strand double lengthened perold.
Irrigation: Drip - 'I am using a mobi-probe to measure soil moisture content, to improve crop yield and quality with informed irrigation decisions', Pieter Hanekom.
in the cellar : Standard crushing and de-stalking. The grapes were cold macerated for two days a 7ºC and gently crushed down with wooden plunger, three times per day and with lots of Pieter’s passion three times a night. The must was inoculated with french yeast on day three. During fermentation regular punch down of the skin’s cap (three times per day and three times at night) was conducted untill completion of fermentation. Fermentation took ten days. The maximum temperature during this period was 30ºC, which fixed a deep red colour with a good mouthfeel and lots of aroma. With completion of fermentation, the skins and pulp were gently pressed in a hand operated basket press.
Ageing took place in 18 Months French Oak 30% new barrels, 60% first fill, 10% third fill. Malolactic fermentation took place in the barrels