Grapes were hand picked in the early morning and pressed as whole bunches and the juice settled for a couple of days. The free run juice was transferred to 225L French oak barrels for aging. The wine was battronaged during barrel aging to facilitate lees contract and developement of mouthfeel. After 12 months in oak this wine was botteled and allowed to bottel aged for a further 12 months.
Hand picked in the early morning and transported in cold trucks for processing in Paarl. 20% whole bunches were thrown in the bottom of a foudre – sorted grapes went on top. The wine was fermented with gentle punch downs and pump overs to extract flavour. Then basket pressed into older barrels were it went through malo lactic fermentation. Two barrels were selected to be bottel this wine – they were st and out examples of terroir, the variety and old vineyards. The wine was not fined and just racked before bottling.
Total Production: 495 bottles
Berg-en-dal is the name of the farm where this old Grenache noir vineyard stands in the Piekenierskloof valley. The Grenache was planted in 1973, making 2018 its 45th year grounded in these soils where the extreme difference between day and night temperatures aids to create a healthy environment for dry land bush vines. Grenache old vines are synonymous with this area and some of the best Grenaches are produced from grapes grown here. Some say the farmers here did not get the message to plant fashionable Cabernet Sauvignon in the 80s and 90s – and we are grateful that they didn’t!
|Wine of Origin||
Layers of fresh cranberry, cherry, fynbos and spice
Light bright red
Tight tannins bring linearity to the red fruit flavours and fresh acidity.