Winemaker: Francois van Niekerk
AV 14.06, RS 4.1, TA 5.7, PH 3.60
The grapes come from a 27-year-old bush vine vineyard near Wellington and were hand-harvested on 5 February at 26 balling. After cold soaking overnight the grapes were inoculated with yeast and fermentation took place at 27 ˚C in open top fermenters for five days with punch downs every two hours. The wine was racked to new 225L French oak barrels where malolactic fermentation took place. Total time spend in barrel was 18 months. Soft blueberry and cherry notes are supported by hints of spice and vanilla pod showing and excellent balance between oak and fruit. On the palate, the wine is rounded and velvety and shows finesse. The spicy vanilla and oaky notes follow through on the palate, giving weight to the flavor profile which is refined by raspberry and plum notes.