in the cellar : The fruit used to craft this wine is from a dryland vineyard on the Rheeboksfontein farm in Malmesbury. This prime Swartland vineyard is on red oakleaf soils, and is a trellised block of 5.7ha. The fruit was hand picked, and the vineyard yielded 5t/ha. The grapes were de-stemmed and crushed, and cold soaked for two days, before fermentation in stainless steel tanks, at 25-28 degrees Celsius. The wine spent 18 months in French oak barrels, with approximately 30% new wood being used. The wine was bottled unfiltered.