From the vineyard
The fertile Durbanville soil, quality of the dry-land Pinotage grapes, as well as the high rainfall, warmer summer days and cooler nights all contribute to the quality of Maastricht wines.

In the cellar
The grapes were hand-picked, de-stalked and crushed into closed stainless steel fermenters, as well as traditional open “kuipe”. The crushed fruit was cold-soaked for 3 days prior to fermentation with yeast strain NT50 and Exotics. Pump-overs occurred twice daily, including an aerated pump-over. The open fermenters were punched down every 4 hours, with one delestage (“rack and return”) performed during alcoholic fermentation.

Fermentation lasted 6 days with a maximum temperature of 27º C. The wine was pressed at 3°B. 15% of the wine was sent to barrels for malolactic fermentation, while the balance completed malolactic fermentation in tank.

For barrel maturation, 60% French and 40% American oak was used, comprising 40% new wood, with the balance made up of 2nd and 3rd fill barrels. The wine was matured for 12 months.

Analysis:
ALC: 14.37%
RS 2.9 g/L
pH: 3.5
TA: 6.0 g/L

750ml.

Made in Tygerberg, South Africa.

Jenny Le Roux

JLR

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