From handpicked old bush vines grown on decomposed granite in Joubertskloof. In the cellar, the cooled and hand-sorted grapes underwent a gentle whole bunch press with no initial sulphur additions. Natural fermentation occurred in 225L and 300L barrels, followed by natural malolactic fermentation before the first sulphur addition. The wine was then racked off its gross lees in late November.
“Grapes from two Paardeberg vineyards, planted in 1979 and 1987 respectively. Matured for 10 months in old oak. The nose is detailed and expressive, with notes of pear, peach, citrus, floral perfume, herbs and a touch of flinty reduction. The palate is precise and pure, combining vivid fruit and snappy acidity with a savoury, gently bitter finish. Restrained, lean and effortlessly elegant – picking concluded before the end of January, something that appears to have only aided the wine. Alc: 13%. 96/100” – Christian Eedes, Winemag.co.za
