| Type | Single Varietal Pinotage |
| Ecological Status: | Vegan – Certified Organic (in transition) |
| Appellation: | Estate Wine of Origin Walker Bay |
| Soil: | High Alkaline Maritime Limestone |
| Rootstock Year of Planting: | Richter 99 2000 |
| Cultivars Clones: | Pinotage PI48A |
| Harvest: | Multiple Passages by Hand |
| Pre-Cooling: | 1 Night at 5°C in Cold Room |
| Sorting: | Multiple Passages by Hand |
| Destemming/Crushing: | Before Pressing |
| Pressing: | Bucher Pneumatic Press Whole Berry |
| Wild Yeast Fermenting: | Barriques 1st (60%)/2nd(40%) Fill French/Hungarian/American |
| Maturating: | Barriques 1st (60%)/2nd(40%) Fill French/Hungarian/American |
| Yeast Addition Filtrating: | None None |
| Harvest Date: | 12.02.2015 |
| Pressing Date: | 06.03.2015 |
| Blending Date: | 25.01.2017 |
| Bottling date: | 13.02.2017 |
| Maceration Period thereof Cold: | 21 Days 6 Days |
| Alcoholic Fermentation Period: | 15 Days |
| Share Anaerobic Malolactic: | 0% 100% |
| Average Yield Balling: | 21 hl/ha 26.0°Bx |
| Alcohol Residual Sugar: | 15.6% 2.4 g/ltr |
| Acidity Addition Total Acidity pH: | None 4.9 g/ltr pH 3.7 |
| Tannin Addition Total Extract: | None 31.4 g/ltr |
| Total Sulphur thereof free: | 0.067 g/ltr 0.018 g/ltr |
| Production: | 3,587 btl à 0.750 ltr |
Chemical Analysis before Bottling
| Type | Single Varietal |
| Ecological Status: | Vegan – Certified Organic (in transition) |
| Appellation: | Estate Wine of Origin Walker Bay |
| Soil: | High Alkaline Maritime Limestone |
| Rootstock Year of Planting: | Richter 99 2000 |
| Cultivars Clones: | Pinotage PI48A |
| Harvest: | Multiple Passages by Hand |
| Pre-Cooling: | 1 Night at 5°C in Cold Room |
| Sorting: | Multiple Passages by Hand |
| Destemming/Crushing: | Before Pressing |
| Pressing: | Bucher Pneumatic Press Whole Berry |
| Wild Yeast Fermenting: | Barriques 1st (60%)/2nd(40%) Fill French/Hungarian/American |
| Maturating: | Barriques 1st (60%)/2nd(40%) Fill French/Hungarian/American |
| Yeast Addition Filtrating: | None None |
| Harvest Date: | 04.03.2016 |
| Pressing Date: | 23.03.2016 |
| Blending Date: | 18.10.2017 |
| Bottling date: | 06.11.2017 |
| Maceration Period thereof Cold: | 18 Days 6 Days |
| Alcoholic Fermentation Period: | 12 Days |
| Share Anaerobic Malolactic: | 0% 100% |
| Average Yield Balling: | 42 hl/ha 24.5°Bx |
| Alcohol Residual Sugar: | 14.6% 2.0 g/ltr |
| Acidity Addition Total Acidity pH: | None 5.4 g/ltr pH 3.8 |
| Tannin Addition Total Extract: | None 31.0 g/ltr |
| Total Sulphur thereof free: | 0.047 g/ltr 0.022 g/ltr |
| Production: | 4,318 btl à 0.750 ltr |
Chemical Analysis before Bottling
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