Botmaskop

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Extensive sorting of the grapes formed part of the quality management process. The grapes were de-stemmed with 30% being crushed to give body and structure for added longevity. 70% whole berry fermentation in cooler temperatures of 24°C - 26°C and gentle punch downs ensured subtle extraction of red fruit characters. The Cabernet Sauvignon of the Botmaskop received 4 weeks of maturation on the skin, post ferment.

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. 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 40% new French oak barrels for 16 months, where partial malolactic fermentation took place.