| 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 |
| Cultivars Clones: | Pinotage PI48A / 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(PI+PR) and at(SH) Pressing |
| Pressing: | Bucher Pneumatic Press Whole Berry(PI+PR) / Whole Bunch(SH) |
| Wild Yeast Fermenting: | Open Barriques 1st Fill French/Hungarian with Manual Punch-downs 7 Days each 2nd Hour |
| Maturating: | Barriques 1st Fill French/Hungarian |
| Yeast Addition Filtrating: | None None |
| Harvest Date: | 19.02.2015 to 18.03.2015 |
| Pressing Date: | 01.02.2017 |
| Blending Date: | 01.02.2017 |
| Bottling date: | 13.02.2017 |
| Maceration Period thereof Cold: | 10 to 16 Days 4 to 6 Days |
| Alcoholic Fermentation Period: | 16 Days |
| Share Anaerobic Malolactic: | 0% 100% |
| Blend Composition: | PI59%/PR21%/SH20% |
| Average Yield Balling: | 21.7 hl/ha 24.6°Bx |
| Alcohol Residual Sugar: | 14.7% 3.0 g/ltr |
| Acidity Addition Total Acidity pH: | None 5.7g/ltr pH 3.6 |
| Tannin Addition Total Extract: | None 34.5 g/ltr |
| Total Sulphur thereof free: | 0.044 g/ltr 0.016 g/ltr |
| Production: | 1,012 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 Springfontein Rim |
| Soil: | High Alkaline Maritime Limestone |
| Rootstock Year of Planting: | Richter 99 2003 / Ramsey 2003 |
| Cultivars Clones: | Pinotage PI48A / 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(PI+PR) and at(SH) Pressing |
| Pressing: | Bucher Pneumatic Press Whole Berry(PI+PR) / Whole Bunch(SH) |
| Wild Yeast Fermenting: | Open Barriques 1st Fill French/Hungarian with Manual Punch-downs 7 Days each 2nd Hour |
| Maturating: | Barriques 1st Fill French/Hungarian |
| Yeast Addition Filtrating: | None None |
| Harvest Date: | 04.03.2016 to 30.03.2016 |
| Pressing Date: | 19.03.2016 to 15.03.2016 |
| Blending Date: | 18.10.2017 |
| Bottling date: | 13.11.2017 |
| Maceration Period thereof Cold: | 10 to 16 Days 4 to 6 Days |
| Alcoholic Fermentation Period: | 10 Days |
| Share Anaerobic Malolactic: | 0% 100% |
| Blend Composition: | PI59%/PR21%/SH20% |
| Average Yield Balling: | 34.5hl/ha 23.7°Bx |
| Alcohol Residual Sugar: | 14.0% 2.8 g/ltr |
| Acidity Addition Total Acidity pH: | None 5.6 g/ltr pH 3.6 |
| Tannin Addition Total Extract: | None 30.6 g/ltr |
| Total Sulphur thereof free: | 0.047 g/ltr 0.012 g/ltr |
| Production: | 1,121 btl à 0.750 ltr |
Chemical Analysis before Bottling
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