in the cellar : The Pinotage was fermented on its skins for 4 days, extracted from the skins at 5° B, finished its primary fermentation in stainless steel tank. Malolactic fermentation in 300 litre French oak barrel, 3rd and 4th fill barrels used, 14 months matured in barrel.
The Merlot was cold soaked for three days prior fermentation, fermented on skins for 12 days, kept on skins post fermentation for another seven days. Malolactic fermentation and maturation in 300 litre French oak barrel for 14 months - 35% 1st Fill, 30% 2nd Fill and 35% 3rd Fill.