Description

Winemaking

Grapes are hand-harvested in the early morning at 20–23.5 Balling. The winemaking process is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes are crushed at 8°C with approximately five to eight hours of skin contact before a light pressing. Two days of juice settling is followed by racking and the addition of selected yeast. Fermentation is at 11°C for approximately 24 days. Finally, the wine is further matured on fine lees for an additional four months with a monthly bâtonnage before the final blending and bottling.

Accolades

Platter’s SA Wine Guide’22: 4 stars – 2021 vintage
Platter s SA Wine Guide 21: 4 stars – 2020 vintage
Veritas 20: Silver – 2020 vintage
Platter s SA Wine Guide: 4 stars – 2021 vintage
Veritas 21: Silver – 2021 vintage
Platter s SA Wine Guide 20: 4 stars – 2019 vintage
Veritas 19: Silver – 2019 vintage
Platter s SA Wine Guide 19: 4 stars – 2018 vintage
Tim Atkin Report 18: 90 points – 2018 vintage
Tim Atkin Report 17: 90 points – 2017 vintage