All grapes are handpicked during the early morning hours and then cooled overnight in a temperature - controlled room at 5 °C. One block is picked at 22° Balling to add freshness and length to the final blend; the other block is picked at 24° Balling to add body and riper flavours. The grapes are then crushed, destemmed and transferred to a stainless steel tank for 4 hours of skin contact. The free run juice is then drained into a stainless steel tank to let the juice settle for 24 hours at 8 °C. No enzymes are used during the settling process. The juice is racked from the thick lees to 300 L French oak barrels, 50% new and 50% third and fourth fill.

Country South Africa