Winemaking 

Comes from a dryland 40-year-old vineyard trellised in a raised bush vine. After harvesting by hand, we whole bunch press the grapes straight into 500 Ltr old French barrels, where fermentation takes place naturally. Wine is left on coarse lees for 3 months before racking and spend another 2 months in barrel before bottling. 

Tasting Notes 

On the nose: Apricots, peaches and fynbos notes with subtle vanilla and oak notes. 

On the palate: mixed soft fruit with spices like cloves and allspice. The palate is full and still defined and focused. Minerality and great acid lingers on the aftertaste. 

Technical Data 

Alc  13.5 % 

TA 5.98 g/l

pH 3.61 

RS 1.8 g/l