A season divided into two parts, the first half with good weather conditions and great grape analyses up until the end of February, followed by challenging circumstances and slow ripening. Cold, rainy weather took place in March. Despite the good rainfall, the Stellenbosch region was still affected by the preceding drought that realised a much smaller crop for the second year in a row.
The grapes were harvested during the night and early mornings at 22° to 24° Balling over a two-week period to ensure a broad spectrum of flavours. No skin contact was allowed and a two-day period for settling was followed prior to fermentation. Fermentation took place at 13° - 15° Celsius in stainless steel tanks. The wine was left on its primary fermentation lees for about two months to ensure a more complex, balanced palate with a lingering finish.
Ready to be enjoyed now with the potential to age for two years.
Excellent served with fish and other seafood dishes.
Alcohol: 14.02% by volume Residual sugar: 3.60 g/l Total acidity: 6.10 g/l pH: 3.35