in the cellar : Made in traditional Cape Style. Made in open fermenters, with 2 pump overs per day left on skins for as long as there was space available. Analysis show typical character of old clone ie: low sugars, therefore lower alcohols. higher pHs, which we try control with calculated acid additions.
These wines are remnants of the great Cape Red, and will remind you of the "good old days". Somehow, the modern reds, although not comparable, have lost something the older Cape reds had. Very full, robust and almost undrinkable when they were young.