Shiraz

The fruit was carefully handpicked in three batches. It was fermented for 2 weeks in closed conical shaped tanks using the more delicate aerated pump-over method, ensuring softer tannins, delicate spicy flavours and a deep colour. The second and third batches were separately fermented using the pneumatic punch-down method four times a day to produce more robust tannins with excellent structure and concentration. The three batches were then blended and allowed to undergo natural malolactic fermentation in stainless steel tanks before being racked three times and transferred into Oak barrels.

During 2021, a late winter and spring led to a late harvest season in 2022 with three small compact heat waves in January. Above average crop, quality, and quantity-wise. Grapes of the highest quality were sourced from selected vineyards in the Durbanville, Stellenbosch and Paarl areas which contributes to the unique characteristics of the wine. These vineyards thrive in a combination of laterite and soil with yellow clay sublayers.

Barrel maturation took place over a period of 13 months in 10% new American Oak, 10% in new French Oak, and 80% in second and third fill French Oak Barrels.