Climate Winter Rainfall approximately 600mm per annum. The estate is situated along the south western slopes of Paarl Mountain at an altitude of between 140 and 250 meters and benefits from cooling summer breezes from the Atlantic Ocean.
Irrigation Limited irrigation of between 50 and 100mm is applied during drier summers in order to allow for optimum development and ripening of grapes.
Soils Vary from decomposed granites to well drained sandy loam with gravel underlays.
Coopers Sylvain, Schahinger, Trust & Nadalie.
Cultivar 100% Pinotage
Vinification Grapes were harvested at 24°B, destemmed and transferred to open and closed stainless steel fermentation tanks. After the addition of selected yeast, the juice, together with the skins, were allowed to ferment at controlled temperatures of 25°C and 28°C. During fermentation, skins that tend to rise to the top were regularly pushed down or fermenting juice were pumped over the cap to cool the cap and to optimise flavour and colour extraction. At 5°B juice was drained from the skins and fermentation allowed to continue in closed tanks. Any juice remaining in the skins were recovered with the use of a gentle tank press. After allowing for malolactic fermentation the wine was racked from the lees and transferred to 225 L oak barrels for maturation.
Style A medium to full-bodied wine with spicy aromas and subtle plum and berry flavours.
Food Serve at 16 - 19°C with most red meat dishes or game birds.
Cellaring Enjoy now or over the next three years.
Awards Best Value Wine Guide 2013 - 2½ Stars
Residual Sugar 3.46
Age of Vines 16 - 23 years
Clones P148 B
Rootstock R99 / 101-14
Vines per hectare 3000
Soil Decomposed granite
Trellising Trellised and bush vines
Yield 8 tons per hectare
Barrel maturation 10 months
Type of Wood 8% new French Oak,rest 2nd & 3rd fill.
Bottling date 29 May 2012