In the Vineyard
In the cellar, the grapes are cooled to below 14 degrees Celsius. Bunches were hand sorted and whole bunch pressed. Some of the fermentation took place in stainless steel and ended in large format, old 600ℓ French oak barrels while the rest was fermented in old 1500ℓ wooden tanks. Ageing was determined by a taste for optimal balance and after just over 11 months in wood and on the fine lees, it was removed and bottled.
Average Temperature: 15.4˚C
Harvesting began: 11/03/2014
Harvesting ended: 12/03/2014
Origin of fruit (from which farm): Altima
Soil Type: Decomposed Shale (Grouwrakke)
Yield: 8 ton/ha