in the vineyard : Terroir
Climate, soil, altitude and slope orientation are selected to capture as much varietal character as possible. The climate is mild with south and east facing slopes offering natural protection against late afternoon sun. Cooling breezes from the Atlantic Ocean ensure rich, slow growing crops. Soils are predominantly medium textured and well-drained with good water holding capacity.
The vineyards (Viticulturist: Bennie Liebenberg)
The grapes were sourced from 4-7 year old vineyards in the Stellenbosch and Franschhoek regions. Dryland conditions were practised during cultivation and a 5-wire hedge system was used for trellising. A yield of 5-6 tons /ha was produced. Pest and disease control was implemented according to South African subjective IPM standards.
in the cellar : In the cellar the grapes had no skin contact and were fermented in small oak barrels – 30% in new French oak, 10% new American oak and 60% of fermentation took place in third-fill barrels. Bâtonnage took place every second week and the wine was left to mature, in wood, for 6 months.