“CELLAR INFORMATION The grapes were picked early in the morning, sorting in the vineyards, and whole bunch pressed. The juice was very lightly settled (we like very cloudy raw juice) with no additions to the raw juice. Wild fermentation took place in old barrels of various sizes. Fermentation lasted for about two months. The wine was kept on lees for around twelve months, then rested in tank on fine lees without fining for a further six months prior to bottling. Very simple, careful winemaking. VINEYARD INFORMATION This vintage contains parcels from the Swartland close to Malmesbury, the Upper Blaauwklippen, and Polkadraai.”
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