Clovelly, Hutton and Estcourt. Proximity to Ocean: 20-60km
Grapes were harvested at 24° B, gently crushed, de-stemmed and cooled. After two days of cold soaking the juice was fermented until dry in stainless steel tanks at 24°C. Three pump-overs were conducted daily. After fermentation, 20% of the wine was matured in French oak barrels for eight to 10 months. The remainder matured in stainless steel tanks with French oak staves.