in the cellar : Grapes picked at optimum sugar level, to get good sugar-acid balance. Two hours skin contact, cool fermentation, racked off lees, filtered and bottled.
Awards :
1994 S.A.N.W. Silver Medal
1996 Robertson Young Wine Class Winner
1997 Veritas Bronze Medal (1997 Vintage)
1997 S.A.N.W. Bronze Medal