Varietal Pinotage 45%, Shiraz 32%, Grenache 17%,
Pinot Noir 3%, Mourvèdre 3%
Soil Type Alluvial sand on layers of clay
Harvesting dates 19 & 22 February 2020
The grapes were harvested early morning before being de-stemmed and berry sorted. The reds are cold macerated for at least 48 hours before fermentation where during a combination of punch downs and pump-overs are applied. Time on the skins vary from a week to three weeks before all the free run juice is drained separately from the harsher pressings. All components were made and aged separately 12 months before blending and bottling.
Residual Sugar 2.5 g/L
Total Acid 5.7g/l
Volatile Acidity 0.77g/l
Production 1000 cases (6) bottled under screwcap
The tannin structure allows for early drinking, but the wine will also benefit with 3 years of optimal cellaring.