The fruit was hand harvested in the early morning and brought to the cellar where the grapes were hand-sorted. The grapes were then allowed to cold soak for two days before fermentation was initiated in foudre (open-top French oak barrels). Thereafter, the grapes was punched down three times a day with one aeration if needed in the form of délestage. After the peak of fermentation, the wine was only pumped over once a day until the fermentation finished. The wine was basket pressed and transferred to older French oak for malolactic fermentation and maturation for a further 15 months before a light filtration
Clean bright red colour. Intense fynbos notes, red fruits and sour cherries on the nose. A delicate palate with savoury aromas, wild strawberries and seamless tannins on the finish.
100% Grenache Noir
|Wine of Origin||