In the Vineyard
Although the drought conditions persisted, ideal weather conditions throughout the growing season and harvest resulted in healthy fruit and small berries with great flavours and exceptional acids. A great vintage.
Grapes were hand-picked between late January and end of March 2017. Upon arrival at the celaar, they were whole-bunch pressed immediately or given very limited skin contact time to minimise the extraction of colour. The juice was allowed to settle overnight before being racked and cold-fermented using selected yeast cultures. The wine was kept on the fine lees in stainless steel tanks before being blended and bottled.