Max Red

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

Bunch sorting and berry sorting takes place before gentle and partial crushing to small open wooden and stainless-steel fermenters. There is an initial cold soak period after which fermentation starts naturally and can take anything up to14 days to complete. Extraction occurs through gentle pump overs and punch downs twice a day. Once fermentation has completed the wine may stay on the skins for an additional period of time which is dependent on the tannin development and ripeness. The wine is drained off and pressed in a vertical basket press.

The vineyards are selected based on the age of the vineyard and site from various parts of Stellenbosch, mostly unirrigated and all low yielding (4 to 6 t/ha). Giving a pure expression of its environment in the wine. The grapes are ripened to peak maturity between 23- and 25.5-degrees brix before being hand harvested and placed in a cold store overnight at 4 degrees Celsius.

Malolactic fermentation takes place in barrel after which the wine is racked and returned to barrel for further maturation. Maturation takes place in 225 litre French oak barriques of which 38% is new and lasts for 20 months with regular rackings. The wine received no fining or filtration before bottling