Production
The vineyards are in the Banghoek Valley, Stellenbosch at an elevation of 300-350m above sea level and is mostly southerly facing. The soils are made up of leached, decomposed granite and sandstone. Gravel in the upper layers provides for good drainage in wet seasons and clay in the subsoil provides for moisture retention in dry ones. Vineyards are trained on a 7-wire hedge and cane pruned by hand. Average yield is 5-8tons/ha. Grapes were harvested by hand from two vineyard sites and the berries are sorted into stainless steel fermenters. Fermentation takes place spontaneously. A combination of punch-down, rack-and-return and pump-over methods are used. Batches were gently pressed and immediately racked to small French oak barrels where they complete malolactic fermentation. The components are racked three times to enhance clarification and development. The wine is bottled after a total of 22 months. Barrel composition: 13% new - 225L French oak This wine should improve with aging over a period of 10 years or longer if it is stored under optimum conditions
Tasting notes
The nose explodes with scents of tobacco leaf, ferns, raspberries, blackcurrant leaves and spearmint. On the palate the tannins are firm and dry and the fruit weight elegant and delicate. The wine has good length and richness right through to the finish.
Food match
Herb-crusted rack of lamb, mushroom risotto, hearty stew or aged cheddar.
