“As in the past seasons, our focus remains on a number of various Certified Heritage Vineyards, with planting dates ranging from 1968 till 1986.

The core of the wine is made up from vineyards planted in granitic soils from the Paardeberg and also brown shale (anomaly) from the same mountain. Furthermore, grapes from a vineyard west of Malmesbury planted in clay rich soils with a high iron content, on limestone also form an important component of the wine. The final vineyard was planted in sand with some clay that holds iron minerals. In total the wine is made from nine vineyards, picked in 24 separate lots over 15 days, from different soils, different clones, different aspects, different vineyard ages and different maturity levels to create focused, detailed and balanced wines from our warm climate. The grapes were whole bunch pressed, naturally fermented after which 79% of the wine was matured in old neutral oak barrels and the other 21% in a concrete tank and a concrete egg for 11 months.

The wine is made from Certified Heritage Vineyards (CHV), an initiative of the Old Vine Project (OVP). Bottle matured for 9 months before release.” – Winemaker’s notes