Product Description
The Vines
The grapes were sourced from a 20 year old vineyard, yielding 10 tons/ha. Dry-land vineyards with Hutton/Clovelly soils, on a north-facing slope. The vineyards are hedge-trellised and spur-pruned. Intensive canopy management is used to control vegetative growth. The aim is to obtain optimal sunlight penetration and aeration to prevent botrytis development.
The Harvest
The grapes were hand-picked, de-stalked and crushed into closed stainless steel fermenters, as well as traditional open “kuipe”
The Cellar
The crushed fruit was cold-soaked for 3 days prior to fermentation with yeast strain
NT50 and Exotics. Pump-overs occurred twice daily, including an aerated pump-over. The open fermenters
were punched down every 4 hours, with one delestage (“rack and return”) performed during alcoholic
fermentation.
Fermentation lasted 6 days with a maximum temperature of 27º C. The wine was pressed at 3°B. 15% of the
wine was sent to barrels for malolactic fermentation, while the balance completed malolactic fermentation in
tank. For barrel maturation, 50% French and 50% American oak was used, comprising 40% new wood (¾
Vicard French, ¼ Nadalie American) with the balance made up of 2nd and 3rd fill barrels with inserts. The wine
was matured for 12 months.
Awards
2013 vintage: Michelangelo Gold (2014)
2011 vintage: ABSA Top 10
Michelangelo Gold (2012)
Top 100 SA Wines
2010 vintage: ABSA Top 20 finalist
2009 vintage: ABSA Top 10
Michelangelo Double Gold (2010)
Sue van Wyk Trophy for Pinotage of the Year (Michelangelo 2010)
2008 vintage: ABSA Top 10
Veritas Gold (2009)
