in the vineyard : The grapes were selected from a number of ‘cooler’ sites in the Western Cape, including Elgin, Darling, Walker Bay and Vergelegen. Vergelegen makes up 68%, Elgin 18% and Darling 14%.
in the cellar : After destemming and crushing, the grapes were pressed under anaerobic conditions to prevent oxygen pick up and loss of aroma potential. The juice was then settled at low temperatures with the assistance of pectolytic enzymes. Fermentation took place at 14-16ºC and lasted between 2-3 weeks, after which cold and protein stabilization followed.