in the cellar : The grapes were sourced from the high altitude vineyards of Oak Valley, Elgin. Predominantly Italian clone Merlot. Harvested at 23º Balling; pH 3,2 and TA 7,9g/l. After de-stalking, pure yeast culture was added. Once fermentation commenced, enzymes were added to assist colour extraction. Pumping over and punching down was undertaken 3 to 4 times daily. Maximum fermentation temperature was 30ºC.