This wine comes from a small single vineyard in the Breedekloof region, planted in 1998.

The grapes were hand-harvested in the first half of February and immediately crushed into open-top fermenters, with approximately 10% added as whole bunches.

Fermentation with indigenous yeast began gradually, and over two weeks, gentle extraction was achieved through two to three gentle punch-downs daily. The fresh wine was then drained and pressed directly into the barrel. The wine matured in one 500L barrel and one 225L barrel for 24 months. Only 1,100 bottles were produced.

ANALYSIS : Alc 14% | TA: 5.7g/l | RS: 1.0g/l | pH: 3.9