Hand-harvested grapes from a 2001 Polkadraai vineyard on decomposed granite soils. Naturally fermented after a 5-day cold soak and aged for 22 months in French oak barrels, 15% being new.
The grapes were hand harvested into small grape crates and placed in cold storage overnight. The following day the fruit was bunch sorted, then destemmed followed by berry sorting before being transferred to stainless steel tanks for fermentation. There was an initial cold soak of 5 days before the cooling was turned off and the wine started fermentation naturally. Two pump-overs a day were implemented for extraction The wine spent a total of 18 days on the skins. The wine went to barrel for malolactic fermentation. Small 225L French oak barrels were used, 15% being new and the balance older barrels. The wine matured in barrel for 22 months with four racking’s to help clarify the wine.