in the vineyard : Grapes from 3 different blocks – Oupa’s block (South facing), a north facing block and a north western facing block. Diversity in terms of soil structure – Cartreff, Glennosa, Oakleaf with variable clay contents. All bush vine with irrigation. Vineyards were “stressed†in order to create small bunches with small berries.
Yield at 4,5 ton/ha.
in the cellar : Berries were very small – went through the rollers of the crusher without being broken. The berries were “crushed†into an open fermenter and tredded with the foot. Inoculated with yeast. Fermentation temperature at 27-29ºC. Combined pumping over (15 minutes) and punching down (10 minutes) every 3 hours. Pressed at 2º Balling. Addition of French oak staves at 1g/l. After completion of primary fermentation inoculation with Malolactic Bacteria. Malolactic Fermentation lasted approximately 6 weeks after which the wine was racked and barreled. Maturation period of 12 months in 60% new oak (70: 30; French: American) and 40% 2nd and 3rd fill barrels.