From 10 and 18 year old trellised vineyards, on the Vera Cruz property.
Simonsberg ward, Stellenbosch, South Africa
After hand selection in the vineyard, the grapes were destalked 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 commercial yeast strain. Fermentation took place at 24-26o C, and the fermenting must was drawn off before it was “dry”. The wine spent 15 months in a combination of large oak vats and barrels, of which 15% were new.
Residual Sugar: 2.7g/l Alcohol: 14.05% pH: 3. 61 Total Acidity: 5.6g/l
6-8 years after vintage