Winemaking
Fruit from the South side of Calitzdorp from a vineyard planted on the South bank of the Gamka River. Early morning harvest at around 23ᴼ Balling. After crushing, grapes are pressed after some skin contact and allowed to settle overnight, with free run juice put to barrel.
Barrel fermentation for 2 to 3 weeks, making use of in-barrel cooling to preserve aromatics. After fermentation, no malolactic fermentation to preserve the bright character. Ageing in the same barrel for some 10 months and transferred to a tank for final settling before bottling unfiltered.
