in the vineyard : Viognier grows on the gentle slopes at the base of Paarl mountain on granite soils and some new site in the agter Paarl (Primo vineyards - Glenrosa soil type). The 2002 also has some fruit from a new vineyard in the Malmesbury region. These 2 new sites show enormous potential as the fruit is deeply rich and concentrated.
in the cellar : Once the skin colour changes to a slight yellow/brownish look on the shoulder of the bunch. At this stage the rather tannic taste is riper and less astingent.
The grapes are picked early morning and whole bunch pressed. Fermentation is done in 50% second fill, 15% new French oak and the remainder in tank.
Post fermentation, sur lei (4 months) botanage weekly. Partial malolactic fermentation.