From bush vine and trellised vineyards situated in the Muldersvlei bowl.
Stellenbosch, South Africa
After hand selection in the vineyards, the grapes were destemmed and lightly crushed into static upright tanks. The juice was allowed to start natural fermentation at low temperatures, and after a day inoculated with a selected strain. Fermentation was done at 26 – 28oC and drawn of before dry. The wine spent 15 months in French oak barrels of which 22% were new.
Residual Sugar: 1.82 g/l Alcohol: 14.0% pH: 3. 60 Total Acidity: 5.40 g/l