In the Vineyard
Our vineyard team, understands that our terroir is intricately linked to the quality of our wine. The vineyards mainly consist of un-irrigated bush vines and are from Wine of Origin Paarl. Due to various micro climates, the characteristics of the wines are very dimensional and develop concentrated fruit flavors. The accolades of the past decade are testament to the quality of our winemaking.
About the Harvest
The grapes are handpicked and delivered to the cellar early in the morning.
In the Cellar
The grapes are gently crushed whilst using inert gas to prevent oxidation of the juice. White wine grapes are pressed; the juice is separated from the pulp and fermentation follows at 12-14˚C in stainless steel tanks. Lees contact and maturation occurs in stainless steel tanks only. After the primary fermentation of red grapes, the free run wine is pumped off into tanks and the skins are pressed to extract the remaining juice and wine. The pressed wine is blended with the free run wine at the winemaker’s discretion. The wine is kept warm and the remaining sugars are converted into alcohol and carbon dioxide. Maturation of up to 18 months, follows in stainless steel tanks with oak staves.
Residual Sugar (RS)
Total Acidity (TA)
Potential of Hydrogen (PH)