The wine was made from 25 year-old south-east facing trellised vines grown in gravel soil with sandy and clay sub-structures. The vineyards, established at an altitude of between 160m and 170m above sea level, are exposed to cooling False Bay sea breezes.
The grapes were hand-harvested at 25°, picked when the berries were still crisp but exhibiting a sound sugar/acid balance.
Each block was individually vinified. The grapes were fermented on the skins for five days at between 25° to 30°C before malo-lactic fermentation was induced. Thereafter, the wine was aged for 14 months in 100% American oak.
Winemaker De Wet Viljoen describes this as an elegant wine with raspberry and cherry aromas and flavours with a touch of vanilla. He believes the supple and dry tannins not only provide the backdrop to its prominent fruit flavours but also ensure the wine will age well over the next five to six years.
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