Estate Red 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 in this blend ripen at different times and were harvested at 24° to 25° Balling. Each varietal was vinified separately and fermented on the skins for 7 to 21 days at 24° to 26°C in closed stainless-steel tanks. The fermenting mash was pumped over several times a day.

2018 was a warmer vintage which resulted in ripe and concentrated berries. This wine is made from grapes of north-facing vines, between 11 and 25 years old, that grow in decomposed granite soil 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.

Malolactic fermentation took place in barrel, racked once and matured for 18 months in 70% new barrels.