The 2018 harvest season was really challenging, due to a prolonged drought, which some believe to be the worst in 100 years. The Stellenbosch region’s vineyards had good bunch quality overall, although bunches were lighter than usual with less and smaller berries per bunch due to the drought conditions and water shortages. This led to a smaller wine grape harvest than in 2017.
The grapes were harvested at 23° - 24° Balling in early to mid-February. Fermentation took place on its skins for approximately five days at 25° - 28° Celsius within static red fermenters. Skins were pressed off prior to dryness to retain its soft ripe tannins and avoid any unnecessary varietal tannins. Malolactic fermentation and maturation took place in stainless steel tanks with 2g/lt of selected medium toast French oak staves for approximately eight months.
Ready to be enjoyed now or within the next three to five years.
Excellent served with a pepper crusted steak or a lamb stew and roasted vegetables.
Alcohol: 13.60% by volume Residual sugar: 3.64g/l Total acidity: 5.38g/l pH: 3.64