in the vineyard : Climate: As the Valley lies less than 20 km from the False Bay coast; it is greatly affected by the cool south sea breezes, which prevail in the summer months. Winter brings on the moisture-laden northwest winds, which result in most of the Valley’s 750 mm of annual rainfall.
Soil: Deep red, Hutton, Clovelly soils
Trellising: Hedged (Perold system)
Yield: 4 – 6 tons/ha
in the cellar : Only selected bunches were destemmed and crushed, before maceration on the skins were allowed for 24 hours. The skins were pressed and allowed to settle at 6°C, before a pure yeast culture was added for fermentation at 10-13° C for 15 days. Maceration on the lees was allowed for a further 21 days before the wine was fined and bottled. (Production of 800 x 6 cases)