The 2020 season started with a cold June month, with average rainfall. This was followed by a cold and wet winter. Sunny weather during spring and good winter dormancy lead to very even bud break. This was followed by sunny and dry conditions, but strong winds during flowering led to long and uneven flowering. The consequences of uneven flowering were reduced crop levels and reduced berry size. December and January were characterised by cool growing conditions, with January being especially cool. The dry, cool conditions in the beginning of the season, resulted in concentrated fruit, with intense flavour, while late rains, nourished the vineyards and this allowed us to pick fruit at optimal ripeness, with low alcohol levels and pH’s and balanced acidities.

The vineyards are between 9-15 years old. The grapes were hand-picked before being whole bunch pressed. No settling enzymes were used, resulting in juice containing more solids. This wine was 100% wild fermented in a selection of 300L and 228L French oak barrels (23% new, the rest in 2nd, 3rd and 4th fill barrels).

The wine remained on the lees for a total of 11 months. 12% of the wine went through malolactic fermentation to add richness and texture. Thereafter, the wines were racked and blended (9% Hoek, 26% Fynbos, 39% Kloof, 23% Block F4 and 3% Kraal) in stainless steel tanks. The wine was fined and stabilised naturally for a period of three months before bottling.