in the vineyard : Facing: South
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age and origin of vines: 13 years, Elim ward
Vineyard area 12 ha
Yield per hectare: 8 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: SB159, 317 on Richter 99
in the cellar : Vinification: 50% cold crush 8ºC, reductive style, skin contact for 8 hours, pressing, only free run juice used, settle for 2 days at 10° C, 50% whole bunch press, reductive style,
one day settling at 10° C
Fermentation: After settling, juice is moved to 2nd, 3rd & 4th fill French oak barrels for natural fermentation (no culture added) and matured in barrel for 9 months, each barrel fermented
at 13° C for 40 - 60 days
Barrel maturation: Barrels are medium toast; tight grain - a combination of 300 and 400ℓ barrels
Optimum drinking time: 3 - 5 years after release.