– How grapes were handled: Grapes of trellised vineyards were hand harvested. Different blocks of each of the cultivars situated in the Muldersvlei Bowl were harvested.
– Fermentation / Yeast Type / Vessel: The grapes were de-stalked and lightly crushed before fermentation took place in upright tanks. Pump overs were done three to four times per day during fermentation. Temperature during fermentation was carefully controlled between 25 o C-27 o C. Each cultivar was fermented separately and was only blended together after maturation ion barrels.
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: The wine spent 13 months in a combination of different French oak barrels, of which 12% were new oak. The Cabernet sauvignon was aged by using staves in the tanks.