Managed by individual vineyard blocks, grapes are hand picked according to cultivar’s phenolic ripeness.
Natural fermentation (native yeasts) with frequent punch down in accordance with SIP guidelines
Malolactic fermentation in wood, 8 months maturation of individual varietals in 225lts barriques and 600 lts barrels another 4 months after blending.
The wine is drinking well now and will continue to improve in the bottle for 5 years or more.
Acidity will soften with time and gentle tannins will continue.
Vineyard: 27 Hectares
Viticulture: Dry land and Organic (certified 2012)
Production: 10 tons used for Nativo (6000 bottles)
Yields: 4 tons per Hectare
Soils: Glenrosa and Oakleaf
Trellis: Perold 5 wires
Red Thai curry with coconut milk, ginger, fresh chilli and coriander. Slow cooked Karoo-lamb shank. Ostrich & game dishes.