Winemaking Techniques
Cold skin maceration was carried out for twenty four hours before the free run juice was left to ferment in stainless steel tanks for three weeks at 12°C. The wine was left on the gross lees where batonnage was applied for a week. It was then racked and left on the fine lees till right before bottling.
Vineyards
The vineyards lie in deep red soils ensuring excellent water-retention and adding structure and fullness to the wines.
Vintage Conditions
Bud break were 5 to 7 days later compared to the 2020 vintage, giving rise to later flowering and a late start to the 2021 season. Rain and cold weather conditions at the beginning of November had a very positive effect on set and was a contributing factor to a better 2021 season. The cool summer conditions gave the 2021 season a start with a slow ripening period and grapes reached phenolic ripeness 3- 4 weeks later. These factors contribute to more fruit intensity and higher acidity levels.
Food Pairing
Combines beautifully with fresh light flavours. Asian inspired cuisine is ideal, particularly aromatic curries and spicy Thai dishes.
Appellation: Western CapeVarieties: 100% Hanepoot
Harvest Date: March | Vintage: 2021
ALC: 11.5% | RS: 21.25g/l | pH: 3.72 | TA: 4.75g/l
