in the vineyard : The grapes came for a 2,5 ha Vergelegen vineyard exactly 6,5 km from the Atlantic Ocean on the south-facing slopes of windswept Schaapenberg hill. The uniqueness of this site combines elevation, aspect, proximity to the ocean and soils of decomposed granite with a clay sub-structure. The vines are not irrigated and the wine reflects its terroir and the conditions of each vintage.
in the cellar : After destemming and crushing the juice is left on the skins for just 18 hours at 8º C. This was followed by a light pressing and the juice was allowed to settle at low temperatures for 8 days. The ‘clean’ juice was then fermented for 21 days at 14º C. The young wine was left on the coarse lees for 7 months and stirred weekly.