VINTAGE
2018 was dry vintage in the Cape. Thunderstorms in early spring
added a lot of Nitrogen to the soils resulting in very healthy canopies
entering the growing season. The daytime temperatures during the
ripening period were cooler than what was experienced in the very
hot 2016 and 2017 vintages, with relatively cool evenings. Conditions
were very dry though, with vine stress management being key to
success. Fruit harvesting tended to be very early in 2018, with a focus
on bringing fruit into the winery with lower sugar levels and lower pH
levels.
VINIFICATION AND MATURATION
The grapes were hand-picked and whole bunch pressed. Juice was
transferred to French oak barrels with minimal settling. Fermentation
occurred naturally in French oak barrels of which 30% was new.
About 70% of the volume completed Malolatic fermentation during a
10-month ageing on the gross lees. The wine was bottled with minimal
stabilization and clarified without filtration.