in the cellar : Sourced from 3 vineyards, one within 5 km of the Indian Ocean, one in Stellenbosch and one high in the Tulbagh mountains, the bunches were hand sorted and de-stemmed. Fermentation in 3000 litre tanks. 2 pump-overs per day. 2 weeks maceration on skins. Maturation period ,
Wood Elevation
10 months in 300 litre barrels.
40 % New French Oak – Nevers , Allier ; Medium Toasted
60% 2nd Fill French Oak – Medium Toast