in the vineyard : The grapes are picked from a small 3 hectare vineyard. The vineyard is divided up into 5 different parcels each with its own respective clone. The soil, trellising and canopy management is constant through out the vineyard so it is the actual clonal characteristics that determine the different dates of harvest. Over the years we have learnt that there is as much as 11 – 14 days difference between picking the first clone to picking the last clone. The bunches are chilled to 3ºC before being sorted on a conveyor and destemmed.
Clones planted : MO 03, 12, 192 and MO 343 and 348
Rootstock : Richter 110
Soil types : Mostly Table Mountain Sandstone
Aspect of vineyards : East facing slopes.
Ha planted : 3 ha
Planting distance : 2.2m x 1.2m
Vines per hectare : 3787 vines
Trellis system : Vertical shoot positioning.
Irrigation : Micro irrigation.
in the cellar : Berries are then hand sorted, before cold maceration ensues for 3 to 6 days at 8ºC. We try to naturally ferment 100% of the different parcels of grapes making up the Mount Bullet. Fermentation temperatures vary between 26 - 30ºC. After pressing, the wine is racked and left to complete its malolactic fermentation and maturation in oak barriques.
100% matured in barriques (225L) for approximately 20 months using a blend of 3 Bordeaux cooperages. The oak used is of a tighter grain and medium toasted. New oak - 40%, 2nd fill - 30%, 3rd fill - 20% and 4th fill 10%.