In the vineyard
The grapes used in this wine originated from two different areas, namely Paardeberg and the cooler coastal area of Philadelphia.
The grapes ripened at different times, illustrating the temperature diversity of these two areas. Grapes from the Paardeberg area’s shale soils have a longer hang-time before reaching physiological ripeness. The temperature of these soils is lower due to higher clay content and contributes to the fresh berry flavours.
Vineyards in the Philadelphia area, situated about 10 km from the ocean, produce grapes with herbaceous flavours that have a naturally high acidity due to the granite soils in which they grow. These soils are warmer and well-drained, yielding grapes with bright red berry character and a good natural acidity.
In the cellar
The grapes were crushed early in the morning, followed by 24 hours of cold-soaking before fermentation commenced. Slow, cooler fermentation was essential to extract fruit flavours from the grapes thus resulting in layers of clean varietal fruit and soft, ripe tannins.
After fermentation, the wine was left on the skins for one week, to ensure a softening of compounds and deep colour extraction, leading to an elegant smoothness on the palate.