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 cold soaked for five days. Afterwards, they underwent a cycle of gentle punch downs, which took place six times a day and were then fortified with a combination of wine and un-aged brandy spirits when the desired sugar levels were reached.

Wet and cool climate conditions ensured slow ripening, with a harvest season that produced smaller berry yields of outstanding quality. The result is excellent wines with flavours and fruit concentration that are particularly evident and have exceptional ageing potential. Grapes were handpicked at optimal ripeness from a 50-year-old vineyard in the Swartland, a unique geographical area and renowned wine-producing region.

The wine was matured in 400-litre, old French oak barrels for 12 months, then blended, bottled and released only after a further 24 months of bottle maturation.