in the cellar : FERMENTATION Fermented in open tanks (kuipe) with manual punch down of the skins with a wooden paddle 8 to 10 times per day. After completion of the alcoholic fermentation, the free-run wine was drawn off and the skins were gently pressed in a hand-operated basket press. The free-run and press wines were blended in a stainless steel tank and were then transferred to small oak barrels for maturation.
CLARIFICATION This wine was clarified according to the natural settling and racking method which does not involve the use of any unnatural fining agents, centrifuges or filters.
BARREL MATURATION Matured in 5 x 225 litre French oak barrels for 23 months.
BOTTLING Total production of this wine was only 1,420 x 750ml bottles; bottled exclusively for the Cape Winemakers Guild and sold at the 2000 auction.