In the Vineyard
Soil Low yielding, well drained vertical shale/schist.
Aspect: West, Northwest and East. Trellis and bush vines.
Yield 6.4 tons / ha
Grapes were night harvested, picked by hand to retain flavours.
A 48 hour cold maceration period was given prior to fermentation to extract colour and fruit. Extraction during fermentation took place by doing manual punch downs 3 times per day. Skins were gently pressed before fermenting dry. MLF was in barrel. The Pinotage matured for 22 months in 60% French and 40% American 300 litre oak barrels, and the Syrah for 22 months in 100% French oak barrels. 40% new, 35% 2nd fill and 25% 3rd fill were used for maturing.
At least 15 years after vintage.
Recommended to be served at 17ºC.