Hand harvested, sorted and de-stemmed. Vines established 2005, on the Valley Floor. Yielding 3.5 tons per hectare. Vineyard benefits from a cool microclimate, with deep, weathered granite and ‘Koffieklip’ soils. Harvested periodically to ensure fermentation occurs on skins with a ripe tannin structure. Fermented at a maximum of 28’C, followed by 3 weeks post maceration. Manual punch downs are carried out on a daily basis until fermented dry. Manual Basket press is used. Aged for 18 months in predominately French oak barrels.
Layers of blackcurrant and violet, with leathery undertones, lead to a rich, highly extracted palate, with ripe tannins and a lengthy finish.