Manual harvesting of grapes takes place early in the morning. The mash then undergo a cold-soaking maceration period where we usually inoculate on day 2 to maintain microbial stability and then we naturally heat up the mash to anything between 24-26 deg C. During fermentation we will make use of manual punch-downs as well as pump-overs/rack & return methods and after fermentation (roughly 10 days) we will close the open top fermenters and leave the mash for an extended maceration period for anything up to 4 weeks before pressing. During this time we will wet the cap weekly while we monitor it. The wine will then be racked to a combination of French and American (1st and 2nd fill) oak barrels where Malolactic fermentation takes place. After this the wine will be racked and sulphured and then returns to barrel in our temperature controlled barrel facility for a maturation period (8 - 14 months depending on cultivar) A final barrel selection will then be done before putting the final blend together prior to fining and bottling.
The wine spend 12 months in bottle before released.
50% Pinotage / 45% Cabernet Sauvignon / 5% Shiraz
Type of wine: Red
Geographical Location: Riebeekberg, Swartland area
Vineyard: High Density Bushvines (5350 x vines/ha,Pinotage) / Trellised(other components) ~8 tons / hectare
Total Acidity: 5,9g/L
Volatile acidity: 0,63 g/l
Residual sugar: 2.2 g/l