ageing potential
A wine for maturation and enjoyment when the time is truly ripe for the reward.
blend information
100% Pinot Noir
in the vineyard
Soil: Deep red gravel soils on Stellenbosch Mountain.
in the cellar
After 3 days cold soak and allowing spontaneous fermentation to take place, punchdowns occurred 4 times per day for 5 days.
3 days post ferment maceration was followed by a soft press and further 18 months maturation in 2 New 300 litre Burgundy Hogshead barrels. Bottled with minimal filtration and no fining to maintain the wines fine structure
