Description
Here’s our detailed product profile.
Food pairings
Pairs well with any steak and lamb dishes. Goats en mature cheeses.
Wine Making
The grapes were received during early, after which crushing and de-stemming commenced. The mash was pumped to fermentation tanks where it was cold macerated for 3 days. Yeast was then added for fermentation to start. Fermentation took place at between 26-30°C. Aerated pump-overs were performed 4 times per day with the volume of the tank being moved once with every pump-over. Fermentation continued for 10-14 days. The wine was then pressed and transferred to stainless steel tanks where malolactic fermentation was performed. After the secondary fermentation the wine was aged for 24 months in French oak barrels of which 20% was new oak.
Location
These vineyards are planted on W-NW and W-SW slopes at 170-240m above sea-level. The soil on all these blocks varies from medium to heavy textured, with a moderate structure and shale mother material. The clay content varies from 15-20%
