Despite the drought, the dry, warm weather resulted in healthy grapes and small berries with good intensity. Warm days and below average cool nights during the ripening stage gave the colour and flavour development a positive boost.
The grapes were handpicked in the early hours from the broader Western Cape region. Covering a vast area of over 400 kms, vineyards were selected from several premium wine regions in an effort to showcase the unique diversity in flavour profiles available within the are Western Cape.
The grapes did not receive any skin contact and were gently pressed. Fermentation lasted 3 weeks at 15˚C. The wine was left on its primary lees for 5 weeks post fermentation and, after blending, an extra 3 months on fine lees.
WINE OF ORIGIN
Western Cape, South Africa
Residual Sugar: 2.2 g/1 Total Acidity: 6.5 g/1 pH: 3.26 Alcohol: 13.8%