in the cellar : Only the healthiestbotrytis bunches were selected and picked into shallow crates and put into our cold store to bring the temperature of the grapes down to 4 degrees Celsius.
The grapes were delivered to our Stellenbosch winery the next day and further berry selection took place while loading the basket press. The grapes were whole bunch pressed overnight to extract all the juice possible and settled in stainless a steel tank overnight. The following day the juice was racked to barrel and inoculated with selected yeast for fermentation.
The fermentation tookaround 8 months before stopping naturally.
Fermentation took place inseven225-litrebarriques of which 15 % was new French oak.
The wine spent 9 months in barrel before being filtered and bottled in January 2013.
Only 3 7001/2 bottles were produced.