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Grapes for this wine are sourced from three vineyards in the Western Cape region: Elgin, Overberg and Paarl respectively. The wine was barrel fermented in mostly new oak, but the grapes from the Elgin vineyard (59%) add a balancing component of fresh, zesty acidity. The Overberg vineyard (23%) has Tafelberg Sandstone, whose stony soils contributes a flinty minerality to the wine. The Malmesbury Shale
soils in Paarl (18%) have excellent water retention and produce rich, flavourful berries that make well
balanced, elegant wines. All grapes were hand-picked and transported to the winery. After fermentation, the wine was matured in neutral oak. After 9 months on the lees, the wine was carefully racked, given a light fining and bottled with minimal filtration.