75cl bottle HKD$195
This wine received a 4-star rating in Platter's South African Wine Guide, 2011 ...nutty, whipped cream elegance, refreshing, tight, citrus core. Seamless oaking.
All the fruit is harvested by hand and picked in to large surface area, low volume (13kg) crates. The day’s harvest is cooled overnight in these crates to 8°in the winery's grape refrigeration room. The grape bunches are sorted on a conveyor, destemmed, berry-sorted by hand and crushed directly in to a tank. All transfers of grape must and juice are completed through the use of gravity and pumps are totally avoided. After settling the juice is transferred to Burgundy oak barriques (225L barrels) and left to complete fermentation. The primary and malolactic fermentation is 100% natural, i.e. no cultured yeast or inoculant is added. The wine has a tight, mineral palate showing only natural acids (absolutely no acid is added). Bâtonnage (lees stirring) is applied for texture and tertiary flavours.
Organic and carbon rich topsoil over heavy red clay subsoil
7-wire Vertical Shoot Positioning (VSP) with movable wires
4 tons/Ha (23 hl/Ha)
100% maturation in French oak barriques (228L) for 10 months using a blend of various Burgundy coopers. Tighter grained oak is preferred, with longer seasoning and toasting. We mostly use top selection barrels following discussions and tasting with individual coopers. New oak comprises 25%, 2nd fill 40%, 3rd fill 20% and 4th fill 15%