in the vineyard : Clone: CS46C, CS163C, CS1
Rootstock: Richter 110, 99
Fruit source: primarily from one farm in the Bottelary hills, but supplemented with fruit from the Helderberg and a bit of Jonkershoek Valley.
Irrigation: supplemental drip irrigation
Vineyard elevation: various, but averaging about 250m
about the harvest: Yield: 8 tons/hectare
Degrees Balling at harvest: 24° - 25°
Age of vines: 13 years at harvest
The grapes for this wine were primarily from an established cabernet vineyard located in the Bottelary hills. A small amount of fruit was also sourced from the Helderberg and from the Jonkershoek Valley.
in the cellar : Fairly straightforward winemaking was employed: the grapes were picked in small lug boxes, brought to the winery and destemmed and crushed into stainless-steel tanks. The fermenting juice was given 3 daily open open pumpovers. When dry it was pressed and racked back to tank for the malo-lactic fermentation. A portion of the wine was also put into barrel for malo-lactic. The wine was matured in a mix of French and American oak barrels for 12 months. Given a light filtration at bottling.
Total production: 3500 cases