Vineyard Selection Grenache

When vinifying Grenache, a light touch is imperative. The grapes were destemmed, and the whole berries were added on top of a bed of whole bunches. This 20% whole bunch contributes to the generous red berry aromas in the wine. Fermentation took place over 2 weeks with only 2 pump overs per day to achieve the perfect balance of the delicate flavours and soft tannin structure of Grenache.

The grapes for this wine were sourced from an old vineyard in Darling in the Swartland area. Due to a cool, wet spring, budding was seven to 14 days later than usual, but consistently good and even. The viticulturalists had to apply careful crop control and patiently wait for grapes to achieve optimal ripeness. The slower ripening made for intense flavour in the grapes, promising great wine. Grapes were harvested by hand in the early morning and arrived at the winery looking healthy and promising.

Only the “free-run” wine was transferred to a combination of 3rd fill French oak barrels and terracotta Amphorae for 10 month’s maturation on the lees.