Grapes are hand harvested from 16 year old vines on the centre slope of the Tierberg mountains. The bunches are destemmed, crushed and placed into open top fermenters. After cold soaking for 48 hours, the grapes are innoculated with selected yeast strains to begin fermentation. The grapes undergo punch downs and pump overs 3 times a day, as well as delestage twice a day. After pressing, the wine is transferred to 20% new, 40% second fill and 40% third fill French oak barrels for malolactic fermentation and maturation for 18 months, until bottled.
IWSC 2014 Silver Medal
SA Terroir 2014 Best Shiraz in Durbanville wine district
Awards: John Platter Award 2014 4 Stars
90% Tim Atkin SA report 2014 Bloemendal MC