– Soil Type: Soils are predominantly of the Oakleaf form. Two distinct topographies, a cooler south-western slope opposed to a warmer north-western slope, as aids in the fruit complexity.
– Special Vintage Info: Selected from a single block of unirrigated, 21 year old bush vines, known as the ‘Protea’ vineyard.
Vinification / Winemaking:
– How grapes were handled: Selected pockets of vines are hand-harvested separately by experienced pickers over 2 harvesting dates, where the critical initial selection is made.
– Fermentation / Yeast Type / Vessel: The grapes were de-stemmed and lightly crushed into open top fermenters. The juice was allowed to start natural fermentation at low temperatures and, after a day, inoculated with selected yeast strains.
– Fermentation Management: Fermentation was done at 26 o C with punch downs and pump overs done every 2 hours. The wine was pressed just before dry and allowed to finish fermentation in the tank.
– Reasons for this choice:
– Ageing – barrels / size / time: The wine spent 17 months in French oak barrels, of which 35% comprised of new oak barrels.
Vivid crimson and purple hues are complimented by layered aromas of plums, red currants, tobacco, black cherries and chocolate truffles. The mid-palate is well supported by the complex array of fruit flavours – plums, mulberry and fresh cherrie3s. Fine, velvety tannins underpin the fruit core and the wine shows impeccable balance and depth of flavours on the finish.