Estate Blend

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

The 4 grape varieties used to make up this blend ripen at different times and were harvested at 23° to 26° Balling. Each varietal was vinified separately and fermented on the skins for over seven days at 25° to 27°C in closed stainless-steel tanks. The fermenting mash was pumped over several times a day.

This wine is made from grapes of north-facing vines, between 9 and 23 years old, that grow in decomposed granite soils and clay subsoil situated at altitudes of 135m to 500m above sea level. The vines on the higher slopes are fanned by the cooling maritime breezes from nearby False Bay. A seven-wire Perold trellising system is used, which yielded an average of 8 tons per hectare.

After malolactic fermentation the component wines were aged for 18 months in new barriques of French oak, before the desired blend was made.