Vineyard: 750 meters above sea-level Ceres Plateaux grapes in sandstone soil. Vines trained according to the vertical shoot positioning method on a traditional 3 wire trellis system.
Winemaking: The grapes were picked at optimal ripeness and cooled overnight to 4 degrees celsius. The next morning the grapes were hand sorted and partially de-stemmed. The balance fermented in 2 lots. One as whole clusters in an open top fermenter and the other as whole clusters in a submerged cap closed fermenter. The juice underwent spontaneous fermentation and stayed on the skins for as long as possible. Aged in various vessels, older and some new oak. for 8 months, blended and bottled.