Botmaskop

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

Extensive sorting of the grapes formed part of the quality management process. The grapes were de-stemmed only, not crushed, to ensure gentle extraction of fruit flavours. Whole berry fermentation and gentle punch downs ensured extra care in handling of grapes.

Severe weather fluctuations during bud break and flowering, followed by cool windy conditions contributed to less and uneven bunches and smaller berries. White wines have shown good acidity and balanced flavour profiles while reds, despite the challenging season, have shown elegance. From a selection of premium Stellenbosch vineyards, the grapes were handpicked in the fresh hours of the early morning.

After basket pressing, the wine matured in 50% new French oak barrels for 16 months, where malolactic fermentation took place.