| 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 2004 |
| Cultivars Clones: | Pinotage PI48A / Cabernet Sauvignon CS18A+46+CxH / Merlot ME343A |
| 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: | 1,000 ltr Vats with Manual Punch-downs 7 Days every 3 to 4 Hours (Day + Night) |
| Maturating: | Barriques 1st (25%) and 2nd (75%) Fill French/American |
| Yeast Addition Filtrating: | None None |
| Harvest Date: | 01.02.2017 to 23.03.2017 |
| Pressing Date: | 20.02.2017 to 07.04.2017 |
| Blending Date: | 22.11.2018 |
| Bottling date: | 14.12.2018 |
| Maceration Period thereof Cold: | 4 Days 4 Days |
| Alcoholic Fermentation Period: | 13 Days |
| Share Anaerobic Malolactic: | 0% 100% |
| Blend Composition: | CS50%/PI30%/ME20% |
| Average Yield Balling: | 34.5hl/ha 23.7°Bx |
| Alcohol Residual Sugar: | 14.6% 2.7 g/ltr |
| Acidity Addition Total Acidity pH: | None 5.3 g/ltr pH 3.6 |
| Tannin Addition Total Extract: | None 32.8 g/ltr |
| Total Sulphur thereof free: | 0.070 g/ltr 0.027 g/ltr |
| Production: | 1,572 btl à 0.750 ltr |
Chemical Analysis before Bottling
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