This wine was made from low yielding bush-vines, planted in the Swartland and Voor-paardeberg, grown in decomposed granite soil which gives it an elegant and pure character.
“After a slow and steady fermentation, an additional post-fermentation maceration of 10 days was allowed to extract the finer, softer tannins. After a total of 4 weeks on the skins, grapes were gently pressed with an old basket press into 225 litre French oak barrels for malolactic fermentation and maturation. Total time in barrel: 15 months. No fining.”