VINIFICATION
Cold slow fermentation in New & Old French and American oak Extended lees contact for 3 months pre-bottling. New World style.
Yields 6 t/ha
Production 1028 x 6 bottle cases
FOOD PAIRING
Fish, pasta and risotto
VINIFICATION
After a cool temperature harvest and extensive bunch berry selection the Merlot and Cabernet were cold soaked over a long period before undergoing extended fermentation in stainless steel tanks whilst the Petit Verdot underwent the same process in small upright French oak barrels. Regular punch downs and aerated pump-overs with further carbonic maceration post fermentation for up to 10 days ensured the correct flavour extraction. The wine was then racked, pressed and underwent malolactic fermentation and further 24 months maturation in a selection of different French barrels before unfiltered bottling.
Yields 4.5/5.5 t/ha
Production 650 x 6 bottle cases
FOOD PAIRING
Slow Food & casseroles
VINIFICATION
Low temperature harvested with extensive berry selection. Chilled grapes pressed and barrel fermented at 13-15ºC. Single vineyard block wine bottling. Extensive work with the lees developed further complexity and concentration. Pinot Noir crush and removed from skins after 2 hours.
Produced: 790 x 6 bottle cases
FOOD PAIRING
Seafood and sushi
VINIFICATION
Extended maceration and fermentation with natural malolactic fermentation has produced a wine that is both fresh & fruity.
Produced: 2036 x 6 cases
FOOD PAIRING
Red meat kebabs or slow stews
VINIFICATION
Low temperature harvested with extensive berry selection. Chilled grapes pressed, and barrel fermented at 13-15ºC. Single vineyard block wine remained in old French oak barrels 11 months before bottling. Extensive work with the lees developed further complexity and concentration.
Production 958 x 6 bottle cases
FOOD PAIRING
Fish pâtés, fish, chicken or vegetable terrines and pasta
VINIFICATION
Traditional harvest by hand with cold fermentation at 12◦C. Aged on lees in tanks for 6 months.
Produced 1042 x 6 cases
FOOD PAIRING
Aperatif, fish and poultry
VINIFICATION
Harvested early to preserve fruit & freshness. Fermented slowly at 20 degrees C, this Pinotage is filtered and bottled with as little effect on the wine as possible.
Production 1111 x 6 cases
FOOD PAIRING
Grilled lamb chops
VINIFICATION
Cold fermented premium grapes, fermented with extended lees contact and bottled height of freshness.
Production 1667 x 6 cases
FOOD PAIRING
Aperatif and light summer salads
FOOD PAIRING
This great wine, with the distinct character of Pinot Noir beautifully compliments roast duck dishes and also Guinea Fowl, which are commonly found in French farmyards / Tenderloin pork in a creamy sauce
VINIFICATION
Harvested late at optimum ripeness with cold maceration over 8 days, low temperature fermentation, and extended pump-overs with malolactic fermentation in barrel. A further 14 months in old and new French oak.
Produced: 1000 x 6 bottle cases
FOOD PAIRING
Grilled or roast beef with pepper sauce
VINIFICATION
Winemaker carefully selected grapes from low holding vineyards. Spent 2 year maturing in new French Oak before bottling. This Cabernet is a pure expression of its place.
Harvested February 2015
Released February 2017
Production 180 x 6
FOOD PAIRING
Soft cheese and meat with creamy sauce
After a cool temperature harvest and extensive bunch berry selection the Pinot Noir was cold soaked over a long period before undergoing fermentation in stainless steel tanks. Regular aerated pump-overs before the wine was racked and pressed.
Production 994 x 6 bottle cases
FOOD PAIRING
Goat cheese. Grilled asparagus and classic French dishes with light creamy sauces.