Cape Vintage

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Immediately after harvest, the grapes were cooled to 5°C, then gently crushed and cold-soaked for five days. Following this, they underwent a regimen of gentle punch-downs six times daily. When the desired sugar levels were achieved, the wine was fortified with a blend of wine and unaged brandy spirits.

Mild and dry conditions early in the season had a crucial impact on grape quantity and quality. Drier conditions limited berry mass and subsequent yields but also contributed to exceptional quality. The cool ripening period aided early cultivars, and high-quality wines were prepared during this time. The grapes used to craft the Cape Vintage 2023 were handpicked from a 50-year-old vineyard in the Swartland, a unique geographical area in South Africa renowned for its diverse terroir.

It was then matured in 400-litre seasoned French oak barrels for 12 months before being expertly blended, bottled and released only after an additional 24 months of bottle ageing.