in the cellar : The summer of 2000 resulted in grapes with optimum ripeness which provides high quality varietal charateristics. These climatic conditions created wines with more subltle fruit flavours and a good structure. The grapes, which came from vineyards in the areas of Kliphuewel and Paardeberg, were fresh and crisp with more flavour and body than previous years.
Only the highest quality grapes are destalked, crushed, pre-cooled and immediately removed from the skins. The juice is then settled and only the free-run portion is cold-fermented at 12 - 14ºC. After fermenting dry, the wine is left on its lees for six weeks. The best wines from the different areas are carefully blended and then matured under cool conditions before being filtered and bottled.