Grapes are grown in the Villiersdorp area. Soils on the different sites range from decomposed sandstone to decomposed Bokkeveld Shale with underlying clay layers of varying depths. Variety of aspects, soils and row directions makes it possible to grow grapes expressing its origin, with each vineyard adding different characteristics to the final blend.
Different varieties harvested at optimum phenolic ripeness. Grapes were cold soaked on the skins for 2 days prior to fermentation in order to extract nice colour and fruit. Spontaneous fermentation were completed within 6 days before the wine was racked to tanks for MLF.
Grapes are grown in the Villiersdorp area. Soils on the different sites range from decomposed sandstone to decomposed Bokkeveld Shale with underlying clay layers of varying depths. Variety of aspects, soils and row directions makes it possible to grow grapes expressing its origin, with each vineyard adding different characteristics to the final blend.
Grapes harvested as cool as possible. Only free run juice used. Overnight settling of the juice until juice is very clean before being racked to the fermentation tank. Fermented with Vin 7 yeast at 13˚C in order to keep the fresh and fruity flavours.
Grapes are grown in the Villiersdorp area. Soils on the different sites range from decomposed sandstone to decomposed Bokkeveld Shale with underlying clay layers of varying depths. Variety of aspects, soils and row directions makes it possible to grow grapes expressing its origin, with each vineyard adding different characteristics to the final blend.
Grapes were handpicked in order not to extract too much colour from the skins. Upon arrival at the winery, the grapes were destemmed and crushed and the free run juice drained immediately. After 36 hours the clean juice were racked from the lease into the fermentation tank and innoculated with Vin 13 yeast.
