CELLAR INFORMATION The grapes were gently whole-bunch pressed and naturally fermented with wild yeast in old French oak barrels. This ensures a terroir-driven expression of flavour. The wine remained untouched for a further 10 months on its gross lees where it becomes naturally stable and flavour complexity reaches a height. Bottled without fining and a very light filtration. Sulphites are kept low but keeping the integrity of the wine in mind with further aging in bottle. VINEYARD INFORMATION The vines used have an average age of about 40 years. These dry-land vineyards were established on the granitic soils of the mountain slopes. Grapes were carefully hand- harvested in the early morning to escape the mid-day scorch. The grape’s flavours are intense and well textured but freshness and acidity is the key to create a well-balanced wine in typical Swartland conditions.
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