about the harvest: The vineyards, ranging in age from 11 to 24 years, are planted on the hills of the Helderberg and Stellenbosch areas. Harvested during the first two weeks of February 2000 at 23.5° Brix. An unusually hot, dry winter and summer. Temperate conditions at the outset led to exceptional warmth prior to harvest.
in the cellar : The grapes ripened fully, while retaining great fruit flavors, good structure and a crisp edge. Grapes were destemmed and crushed, given 3 to 4 hours skin contact and thereafter fermented in stainless steel tanks at 13 - 15 degrees Celsius using local yeast. The wine was made reductively, excluding as much air as possible during the winemaking process in order to retain substantial fruit flavors. A portion of the blend was given wood contact to add complexity and flavor. Prior to bottling, the wine was gently fined and filtered.