Grapes were selected and harvested by hand to ensure optimum quality. Each grape variety was vinified seperately and then blended after maturation. All wines were fermented with Natural yeast. Grapes were cold-macerated for 4-6 days in small 100% new French and American oak barriques. The wine was fermented for 8-12 days with frequent light punch downs to extract colour, flavour and tannins. Vinification in small barriques produces delicate varietal aromas with intense structure. Malolactic fermentation was completed in barrel before maturation for 28 months.
Intensely layered fruit on the nose and palate with strong oak spice resulting in a complex Cape blend. The rich minerals characteristic of the terroir gives this blend rich and soft textured tannins. The wine has potential to develop for many years.