Technical Analysis
Alc. 13.66% | RS 2.2 g/ℓ | TA 5.9 g/ℓ | pH 3.66

Harvest
Grapes selected from Franschhoek, Wellington and Breederiver Valley
vineyards. Well-manicured and settled vines yielding 6-7 tons/ha. The
Franschhoek grapes are planted in Hutton soils which consist of decomposed
granite and shale soils with a north-easterly facing slope and a combination of
clones 9 and 22B. The Walker Bay block borders on the Atlantic Ocean while
the Wellington vineyards consists of clone 216 on US 8-7 rootstock in easterly
facing Glenrosa soils. The westerly facing slopes of the Breederiver Valley are
planted with clone SH99 on Mgt 101-14 rootstock in Glenrosa soils originating
from shale. Grapes where harvested by hand between 24 - 25.5˚ Balling with
good harvesting conditions throughout. Harvesting of the four respective
vineyards took place between 12 February and 6 April 2014.

Winemaking
Fermentation took place in open fermentation tanks at 28˚C with two to four
manual punch downs daily with 80% of the grapes left as whole bunches.
Some tanks were inoculated with noble yeasts such as D254 and WE372 while
most underwent natural fermentation. While fermentation was still taking
place, the grapes were pressed gently up to 1.3 Bar pressure. The end of the
fermentation and malolactic fermentation took place in small French oak
barrels. The wine was matured in 20% new and 80% older barrels for a total
maturation time of 22 months before blending for bottling.

Winemaker's Note
Opulent dark forest fruit with aromatic notes of spice, white pepper and dark
chocolate. The palate is textured and layered, showing elegance and refined
structure. Fresh, juicy and balanced acidity, subtle oak with hints of clove and
mulberry lingers on the finish.

Cellaring
Cellar for up to 8 years

Serving Temperature

14 - 17˚C

Food Suggestions
Game, ostrich, spare ribs, steak, roast beef, spicy lamb dishes.

750ml.

Made in Franschhoek, South Africa.

Jenny Le Roux

JLR

Evert J. Erasmus

EJE

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