Notes:

Distinct berry richness (typical of this block) is by dark chocolate aromas. The youthful, earthy flavours are rich, delicious and appealing, with a harmonious balance; fairly soft tannins and long finish.

The predominant clone is CS46. The grape clusters were very small and loose with exceptionally small berries. The grapes were harvested at optimal ripeness towards the end of March. The grapes were chilled over 24 hours after which it was de-stemmed and crushed. 80% of the berries were not crushed i.e. implying partial whole berry fermentation. The grapes were inoculated with Bordeaux isolated yeast (Lallemand BDX). The tank was punched down and pumped over alternatively every three hours until alcoholic fermentation was complete after which it was pressed. All free run wine and the first pressing was blended and underwent malolactic fermentation in stainless steel tanks after which it was racked and barrelled using flex cube and French oak. Matured for 15 months after which it gently fined and bottled.

Vinyards:

The vineyards were planted on southerly facing slopes in soil categorised as Oak leaf type which means a medium deep to deep soil with the same properties as the Tukulu type but more bleached and with less organic material and iron.