In the Vineyard
(tendered by Rudolf Jansen van Vuuren)Our sturdy Shiraz vines grow in blocks sited at 480m on north eastern
facing slopes. The additional daylight and growing hours afforded to these
blocks enables a steady ripening season which facilitates beautifully ripe
grapes to be harvested. The vines are trellised on a double cordon system
(2K2T) so as to temper the vigour of the soils.
In the Cellar (guided by J.G. Auret)
The grapes were harvested by hand, de-stemmed and then crushed. Maceration and controlled fermentation were undertaken at 22°C over 10 days. The fermentation was completed in stainless steel tanks with twice daily remontage. The wine was matured in 1st, 2nd and 3rd fill French (60%) and American (40%) oak barrels. Before bottling and labelling at the Estate the wine was stabilised and filtered.