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The grapes for this wine are coming from a very exciting new area right on the snowline in South–Africa. The grapes are handpicked and cooled overnight. Destemming is followed by a very strict sorting to remove all unwanted green stems before the berries are crushed. A few days cold soak is given at around ten degrees and some colour is extracted using traditional techniques. No yeast is added and after a few days the tank is warmed up and we do a quick warm fermentation with 2–3 specialized pump overs to get rid of green aromas, extract colour and a bit of tannin. Skin contact in total can be 10–35 days depending on vintage.
Country
South Africa
Esaja’s “Big Business” philosophy is all about enabling you to discover and connect to trade opportunities across the continent.
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