| Soil Type: |
Robertson lime with stones and clay
|
| Viticulture practice: |
Trellised. Controlled irrigation.
Green dropping to ensure
even ripeness. Yield control by minimalising fertiliser.
Springtime pruning.
|
| Vinification Details:
|
Only healthy optimum ripened grapes,
hand harvested,
de stemmed only without crushing the berries right into
tanks by gravity to ensure no damage to pips and skins
ensuring soft tannins. Fermented at 25ºC to 27ºC
and pumped over every 4 hours. Fermentation on skins
stopped at about 3ºBalling and then pressed where
final
fermentation is done to prevent bitterness in aftertaste
and enhance the fruitiness.
|
| Wood ageing:
|
12 Months on selected oak.
|
| Winemakers Comments:
|
Rich dark ruby red colour with a
ripe plum and fruitcake
taste with a hint of dark chocolate finishing off with
soft
tannins. Best enjoyed with red meat and game dishes.
|
| Analysis:
|
| Alc: |
TA: |
pH |
R.S: |
| 15 |
6.1 |
3.5 |
3.5g/lt |
|
