Full bodied wine with all characters following through on the nose. It ends with a fine fresh acidity which adds focus to the wine.
The grapes were hand-picked, handled with minimum intervention and minimum use of sulphur. The juice was allowed to settle, where after it was racked to a stainless steel tank for fermentation. When a third of the fermentation was completed, 60% of the fermented juice was placed in barrels from selected coopers to finish the fermentation. Regular lees stirring was done for a period of 10 months to enhance the mouth feel. A portion of the
barrels were placed on cradles with rollers. Rolling of barrels is done to ensure lees stirring without the uptake of oxygen. To protect the natural citrus and stone fruit flavours no malo-lactic fermentation was done. Before blending, a barrel selection was done and only the best barrels were selected for this unique wine.