in the vineyard : Soil type: Hutton, Clovelly & Oakleaf
Climate: Pre-harvest conditions were cool which led to vastly lower yields and quite concentrated small berries producing excellent quality grapes with a good concentration of fruit.
Cases produced: 10 736 x 12
in the cellar : The juice from Stellenbosch underwent 2-3 days pre-fermentation cold maceration, then was inoculated with French yeast. On completion of fermentation, the wine underwent malolactic fermentation then maturation in small oak barrels for 11 months. The juice from the Western Cape was fermented in stainless steel tanks using local yeast. On blending the 2 components, the wine was fined and then bottled with rough filtration, in order to retain maximum intensity of flavours.
Maturation: 11 months using small French (80%) and American (20%) oak barrels.