about the harvest: The grapes were harvested from south-facing vineyards in Devon Valley, Stellenbosch and from Faure vineyards overlooking False Bay. The grapes were picked between 21°B and 24º Balling.
in the cellar : The grapes were crushed and de-stemmed, followed by a gentle pressing. Only the free run juice and first gentle pressing were used. Juice settled for 48 hours at 12ºC before being inoculated and fermentation lasted four weeks at 23°C -15ºC. Four months contact with the fine lees was allowed.