Swartland, South Africa

Shiraz, Cinsault, Grenache, Mourvedre

"All the grapes from these vineyards get harvested, by hand, on the
same day. The grapes are sorted meticulously in the vineyard and transported in small picking boxes to a refrigerated room where they are left overnight to cool down. The following day the grapes are transferred to fermentation vessels made of concrete or wood. Around 40% of the grapes are destemmed and minimal sulphur is added at this stage. The whole bunches are “foot stomped” to extract juice to assist the onset of
natural fermentation. Once fermentation has started the tanks are pigeaged twice daily. The grapes fermented in closed concrete tanks are left on their skins for 3 to 6 months before pressing" Winery Notes