Cape Vintage

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

Directly after picking, the grapes were cooled to 5°C, crushed and coldsoaked for five days. Thereafter, the grapes underwent a cycle of gentle punch downs six times per day and were then fortified with a combination of wine and un-aged brandy spirits when the desired sugar levels were reached.

Severe weather fluctuations during bud break and flowering, followed by cool windy conditions contributed to fewer 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. Grapes were handpicked at optimal ripeness in 18 kg lug boxes from 15-year-old Stellenbosch vineyards.

The wine was matured in 20-year old Congac oak barrels for 12 months and was blended, bottled and released only after a further 24 months of bottle maturation.