Soil: Kalkveld, rocky, chalk-rich
Climate: Moderate summer with low night temperatures, cold winter
Wind: Southeasterly in summer; Northwesterly in winter
Wine of Origin Robertson
Zandvliet Estate, established 1867 / 50ha
Harvested at 25° Balling by hand. Crush cold-soaked at 10°C for 3 days, fermented at 25 – 30°C. Malolactic fermentation at 18°C, decanted into new barrels.
In fused 500ℓ French oak barrels (Bernard) for 24 months.
Alc / Vol: 13.98%
Acidity: 5,8 g/L
Residual sugar: 3 g/L
9 000 bottles
Winemaker: Jacques Cillier