CELLAR INFORMATION The grapes for this wine were hand-harvested in late-February and cooled overnight to 14 degrees C., before being carefully hand-sorted and crushed into small open fermentation vats. The must was cold-soaked for a couple of days before being inoculated with a mix of domestic and imported Rho^ne yeasts. About 10% of the wine was whole-bunch fermented with its stems. From the 2014 vintage onwards we started to introduce a small amount of co-fermented Viognier and Roussanne. Although co-fermenting Roussanne is not very typical, it is allowed in Hermitage and adds a finely textured tannin. Regular, vigorous punchdowns were given every 4 hours for the first half of fermentation, then every 8 hours thereafter. At dryness (average 7-10 days), it was basket pressed and racked directly to barrel for malo-lactic fermentation and subsequent barrel maturation. VINEYARD INFORMATION This is a blend from 3 different vineyard blocks at different elevations on our Jonkershoek Valley farm. The higher elevation vineyards have a finely textured decomposed granite soil and tend to produce a more elegant wine with softer tannins, while the lower vineyard is very rocky and gives a denser, fruitier, more tannic wine.
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