This wine is from the high-altitude Citrusdal Mountain district, specifically the Piekenierskloof ward, where the vineyard was planted in 2012 on Table Mountain Sandstone soils at approximately 750m above sea level. This high altitude promotes slow ripening, leading to an elegant and refined wine, and the vintage was exceptional with low yields contributing to extremely high quality.
The winemaking process: whole bunches were crushed underfoot and underwent wild yeast fermentation with a prolonged 28 days of skin contact. Foot stomping was performed twice daily during the initial and final stages of fermentation and thrice daily during its peak. The wine was gently pressed and subsequently aged for nine months in 400L French oak casks before bottling.
”From a Piekenierskloof planted in 2012. 100% whole-bunch fermented. Matured for nine months in an old 400-litre barrel. Strawberry, red currant, orange, rose, fynbos and garden herbs on the nose. Lean, fresh and tannic, a compelling bittersweet quality to the finish. 94/100” – Christian Eedes, Winemag.co.za
