Goat-Roti

The Paarl fruit was co-fermented with Viognier, as both varieties were ripe at the same time. The Stellenbosch Shiraz could not be co-fermented, as the grapes ripened later, and were incorporated into the blend at a later stage. Fermentation took place in stainless steel tanks and pump-overs were done three times a day ensuring good colour and flavour extraction. Once pressed, the wine was transferred to French and American oak barrels and matured for 22 months, with 20% new French barrels used