in the vineyard : This Distell label takes its name from the two great oceans that converge at the Cape, the Indian and the Atlantic. The Cape’s Coastal Region enjoys a temperate climate, cooled by day-time maritime breezes from both oceans and a drop in night-time temperatures to allow grapes to ripen slowly. In addition, the moderate humidity means vines are far less prone to disease than in areas with higher moisture levels.
The winemaker works very closely with a team of viticulturists and he rigorously supervises pruning, suckering and canopy management for optimal crop yield. During the ripening season the grapes are tasted daily for ripeness and also chemically analysed to ensure they are picked when varietal flavours are most concentrated and there is a good balance between fruit and acid.
The vineyards (viticulturist: Bennie Liebenberg)
Grapes were sourced from well-established, premier vineyards in Stellenbosch, Malmesbury and Franschhoek, planted between 1985 and 1990. The trellised vines were planted between 100 m and 250 m above sea level, and in the case of Stellenbosch, face south to south-west to take advantage of maritime winds. The vineyards are all unirrigated, where controlled water stress limits the yield and makes for intensity of flavour.
in the cellar : Fermentation, on oak chips in stainless steel tanks, took place at 12º C, After fermentation the wine was matured for six months and was stirred every second week. No malolactic fermentation was induced.