Selected from a single block of unirrigated 19 year old bushvines, known as the “Protea” vineyard. Soils are predominantly of the Oakleaf form. Two distinct topographies, a cooler south-western slope opposed to a warmer northwestern slope, aids in the fruit complexity.
Simonsberg ward, Stellenbosch, South Africa
Selected pockets of vines are harvested separately by experienced pickers over 2 harvesting dates, where the critical initial selection is made. The grapes were destemmed and lightly crushed into open top fermenters. The juice was allowed to start natural fermentation at low temperatures and after a day inoculated with a selected strain. Fermentation was done at 26o C and drawn of before dry, with a combination of pump-overs and punch downs. The wine spent 17 months in French oak barrels, of which 35% were new.
Residual Sugar: 2.7 g/l Alcohol: 13.83 % pH: 3.59 Total Acidity: 5.5 g/l
Allow this wine to age gracefully for at least 8 years from vintage