The grapes were sourced from a neighboring Franschhoek farm in the Bo-Hoek valley.
Prior to ripening, the conditions were extremely dry and hot.
The Grapes were hand harvested in the coolness of early mornings on various dates from beginning to mid-February, transported back to the cellar under cold conditions to retain freshness.
The grapes were de-stemmed and crushed slightly and fed into the press for gentle pressing. After pressing the juice was settled for 3 days, racked and fermented in Stainless Steel tank. Post fermentation, wine was left on the gross lees and mixed up weekly to increase mouthfeel. After one month on the gross lees, the wine was transferred to old Hungarian oak barrels for a further 14 months ageing before bottling.
Tropical fruit, yellow peach and spicy aromatic notes dominate the nose. The palate is vibrant with fresh acidity and white stone fruit, finished off with an elegant, yet rich texture.
alc. 12.5% - pH 3.56 - Total acid 4.48 g/l -
Residual Sugar 1.42 g/l
PRODUCTION: 1124 bottles