about the harvest: Like 2008, there was a late start to the 2009 harvest. Long, moderate to dry warm spells led to near perfect ripening conditions. Possibly one of the best vintages the Cape has seen.
Picking date: 19 - 31 March 2009
Grape sugar: 25,2 balling
Acidity: 5.1 g/l
pH at harvest: 3.57
in the cellar : Yeasts: Natural occurring yeasts
Fermentation temp: 28 °C
Method: De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.
Wood Maturation: 18 months in barrel. 35 % new French oak, balance 3rd and 4th fill barrels