Ghost in the Machine Malbec Viognier

Malbec grapes are sourced from The Drift Estate and viognier from Wildepaardekloof – the Frater farm near Ashton, also the home of the Mary le Bow wines.
Co-ferment on the skins of partially fermented Viognier skins plus destemmed and whole clusted Malbec. Must was kept cool for 4 days, after which natural yeast completed the fermentation. Pressed off the skins 2 days after completion of alcoholic fermentation using a traditional basket press. Natural malolactic fermentation took place in barrel. The wine was in barrel for 18 months and racked twice before bottling.