Produced from the Welgevallen dryland vineyard planted in 1994. The grapes are harvested in 3 separate passes according to varying ripening levels. Grapes are cold stored overnight at 5°C prior to crush. All grapes are bunch sorted and berry sorted. Berries are not crushed but rather torn using our new cyclone skin perforator. 25% of the incoming grapes are layered into the fermentation vessels as whole bunches. No cold soaking takes place as it is our belief that this practice actually destabilizes colour in the long term. The must is inoculated the following day with an organic yeast with extractive properties. No enzymes or acidulants are used throughout the process.
The must is punched down and pumped over during fermentation. This takes place according to a rotation cycle (every 4 hours for the first 2/3 of fermentation after which the tempo of pump-overs slows down to three times a day.) Fermentation is brief and lasts only 4 days. Once primary fermentation is complete, the still fermenting wine is drained. Only the “hearts” of the pressing fraction was added back to the free – run fraction. Malolactic fermentation takes place in tank and once complete the wine will rest on its lees for 2 months during which no Sulphur is added. During July, the wines were racked and given their first Sulphur dose before being transferred to barrel for maturation. 50% of the barrels are first fill and comprise light toasting oak, while 50% constitute 2nd fill and smaller percentage of 3rd fill. Due to the concentration, the wine is matured for 15 months.