21 November 2019
In
Vinification
The grapes were hand-picked in the early morning and force-cooled to 4 °C. It was pressed whole-bunch. Only the free-run juice and first gentle pressing were collected, settled for 48 hours at 6 °C and racked. Fermentation was initiated in tanks with 50% inoculated with Vin 13 yeast and the balance allowed to ferment naturally with no inoculation. Once fermentation started, the must was transferred to a selection of 500-litre French oak barrels, 40% new and 60% second-fill. The fermentation temperature was controlled and kept below 18 °C. Once fermentation was complete, the wine was given a low sulphur dose and left on the lees for nine months. Malolactic
fermentation was avoided to retain freshness and purity of fruit. It was racked and kept on its fine lees for an additional five months before the wine was prepared for bottling after spending a total of 11 months in barrel.
Total Production: 2739 Bottles
20 November 2019
In
Vinification
The grapes were hand-picked in the early morning and force-cooled to 4 °C. The fermentation grapes were bunch-sorted, de-stemmed and berry-sorted on vibration tables by 25 highly trained staff members. Half of the berries were kept whole while the remaining berries were crushed gently into a satellite tank and deposited into an open fermenter. The must was de-juiced by 8% and given a cold soak of 6 days at 9 °C protected by a CO 2 blanket. The juice was pumped over twice daily during this period. The tanks were then heated to 16 °C and fermentation allowed to start naturally. The fermentation temperature was allowed to peak at 28 °C. The fermenting cap was manually punched down three times daily with one additional pump-over per day. After fermentation the wine was drained into 55% new and 45% second-fill Allier French oak barrels. The press fraction was kept separate. Malolactic fermentation was completed in the barrels. Care was taken during the fermentation process not to over-extract this old-vine Pinotage. After malolactic fermentation the wine was given a low sulphur dose and left on its lees for 10 months. The wine was then racked, blended and returned to barrels. After a total of 22 months in barrel the wine was racked and filtered through a coarse sheet filter. Bottling was done with a fine sheet filtration.
Total Production: 2670 Bottles
7 November 2019
In
Vinification
The grapes were hand-picked in the early morning and force- cooled to 4 °C. They were bunch sorted, de-stemmed and berry sorted on vibration tables by 25 highly trained staff members. The berries were gently crushed into a satellite tank and deposited in an open fermenter. Five percent was left whole bunch. The must was de-juiced by 8%. It was given a cold soak of 4 days at 9 °C protected by a CO 2 blanket. The juice was pumped over once daily during this period. The tank was then heated to 18 °C and allowed to start fermentation naturally. The fermentation temperature was allowed to peak at 28 °C and then brought down to 24 °C. The fermenting cap was manually punched down five times daily. After fermentation the wine was left on the skins for another two weeks
before being pressed into 60% new Allier French oak barrels. The press fraction was kept separate. Malolactic
fermentation was completed in the barrels. After malolactic fermentation the wine was given a low sulphur
dose and left on its lees for 10 months. The wine was then racked, blended and returned to barrel. After a total of 22 months in barrel the wine was racked and filtered through a coarse sheet filter. Bottling was done with a fine sheet filtration.
Total Production: 3591 Bottles
