| Type | Red Blend with 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 2003 / Ramsey 2003 /Ruggeri 40 2015 |
| Cultivars Clones: | Pinotage PI48A / Cabernet Sauvignon CS18A+46+CxH /Petit Verdot PR400D / Shiraz SH21A |
| 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 |
| Wild Yeast Fermenting: | 1,000 ltr Vats with Regular Punch-downs by Hand |
| Maturating: | Barriques 2nd/3rd Fill |
| Yeast Addition Filtrating: | None None |
| Harvest Date: | 24.02.2016 to 30.03.2016 |
| Pressing Date: | 16.03.2016 to 18.04.2016 |
| Blending Date: | 03.12.2017 |
| Bottling date: | 17.01.2018 |
| Maceration Period thereof Cold: | 3 Days 3 Days |
| Alcoholic Fermentation Period: | 16 Days |
| Share Anaerobic Malolactic: | 20% 100% |
| Blend Composition: | PI42%/CS30%/SH20%/PR8% |
| Average Yield Balling: | 36 hl/ha 24.9°Bx |
| Alcohol Residual Sugar: | 14.2% 2.8 g/ltr |
| Acidity Addition Total Acidity pH: | None 5.7 g/ltr pH 3.6 |
| Tannin Addition Total Extract: | None 32.1 g/ltr |
| Total Sulphur thereof free: | 0.075 g/ltr 0.022 g/ltr |
| Production: | 7,015 btl à 0.750 ltr |
Chemical Analysis before Bottling
| Type | Red Blend with 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 2003 / Ramsey 2003 /Ruggeri 40 2015 |
| Cultivars Clones: | Pinotage PI48A / Cabernet Sauvignon CS18A+46+CxH / Merlot ME343A / Shiraz SH21A |
| 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 |
| Wild Yeast Fermenting: | 1,000 ltr Vats with Regular Punch-downs by Hand |
| Maturating: | Barriques 2nd/3rd Fill |
| Yeast Addition Filtrating: | None None |
| Harvest Date: | 22.02.2017 to 22.03.2017 |
| Pressing Date: | 09.03.2017 to 06.04.2017 |
| Blending Date: | 15.12.2018 |
| Bottling date: | 20.12.2018 |
| Maceration Period thereof Cold: | 3 Days 3 Days |
| Alcoholic Fermentation Period: | 16 Days |
| Share Anaerobic Malolactic: | 20% 100% |
| Blend Composition: | PI38%/ME25%/SH21%/CS16% |
| Average Yield Balling: | 39 hl/ha 24.3°Bx |
| Alcohol Residual Sugar: | 14.6% 2.8 g/ltr |
| Acidity Addition Total Acidity pH: | None 5.4 g/ltr pH 3.5 |
| Tannin Addition Total Extract: | None 30.8 g/ltr |
| Total Sulphur thereof free: | 0.067 g/ltr 0.014 g/ltr |
| Production: | 6,928 btl à 0.750 ltr |
Chemical Analysis before Bottling
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