Fermentation took place in stainless steel tanks and every
vineyard was handled differently to promote its individual
unique natural terroir expression. Extended skin maceration
was practiced on the wines originating from more robust soils,
and these wines underwent malolactic fermentation in barrel.
Grapes from the remaining cooler-climate vineyards were
allowed to go through malolactic fermentation in stainless
steel to promote the expressive blueberry notes associated
with these sites and also to bring freshness to the mid-palate.
The wine was aged in French oak barrels for 12 months. Of
this, around 20% was new first-fill oak barrels.
On the nose: Rich red cherry, blueberry and plum notes with
a hint of dark chocolate. Good fruit intensity.
Palate: Rich red cherry plum and pronounced ripe mulberry
flavours. An elegant cool-climate style of wine with intensity
of fruit and length. Good natural balance between primary
fruit aromas, colour and structure extraction, rounded and
integrated by subtle oak aging from larger 300-litre barrels.
Ageing potential: The multi-layered complexity of this wine
will develop over the following three to seven years.
The grapes originated from various high-quality vineyard
sites around Stellenbosch and Elgin and, when blended, these
specific vineyards’ profiles provide the inherent nuances for
the character of this wine. The vineyards ranged in age from
six to 22 years old and were planted on a variety of soils. Shoot
thinning, bunch thinning and green harvesting were all done
in the vineyards to promote tannin ripeness and maximise the
fruit aroma expression.
The vineyards were handpicked during March, and all the
grapes and bunches were sorted in the vineyard to ensure that
no green or unripe berries reached the winery. A further berry
sorting was done at the winery just after crushing to ensure
that only the most perfect berries reached the fermentation
|Residual Sugar||3.0 g/l|
|Total Acid||5.8 g/l|