in the vineyard : From selected vineyards in the prime red wine growing area of the Devon Valley near Stellenbosch. Mediterranean - summers are warm and dry, whilst sea breezes from the nearby False Bay cool the vineyards in the afternoons. The winters are wet and cold with a high average rainfall.
Soil: Deep red Hutton soils.
Trellissing: Hedged (Perold system)
Yield: 8 tons per ha.
in the cellar : They are then destalked, crushed and fermented for 3 days on their skins in open fermenting tanks. The average fermentation temperature is 32°C. After fermentation the skins are pressed in traditional basket presses. The free run and pressed juices are combined and malolactic fermentation spontaneously takes place in the tank. Now the wine is racked and goes into 225l oak barrels (80% French, 20% American) for 4 months. After barrel maturation the wine is blended (51% Merlot, 49% Pinotage), fined, filtered and bottled.