Broken Stem

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We used a bag press to press the whole bunches, and the resulting juice fer- mented for about four months in old oak barrels on the lees, without stirring.

The Semillon grapes used to make this wine come from a special block against the ridge on the estate.The vines are planted on gravelly bokkeveld shale and table mountain sandstone soils, and are 11 years old.The vineyard is South fac- ing, overlooking the Botriver lagoon and the Atlantic Ocean, which provides cooling sea breezes at night. To make this Late Harvest wine, the stems were ‘pinched’ on the vine to restrict water and nutrition to get the the grapes.This was done at a sugar level of 21 Balling.The grapes are then left to dry on the vine for about two and a half months, until they reach a sugar level of about 30 Balling (and resemble raisins). Normal yield for these vineyards would be 6-8 tons per hectar, but with the des- sication yields are around 0.5 to 1 ton per hectar.

The wine was then kept in oak barrels for 11 months before being bottled in August 2017.