Grenache Noir

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

Gentle and minimum intervention with a 'hands-off' approach to show the delicate and elegant side of this grape. After handpicking in the early morning, bunches were destemmed into small fermenting tanks with 30% whole clusters. 4 days of cold soaking on skins was allowed for colour and flavour to develop before a natural fermentation started. Punch downs were done by hand, twice a day, resulting in gentle extraction, preserving the "grape's" personality and natural character. After a slow and steady fermentation, an additional post-fermentation maceration of 10 days was allowed to extract the finer, softer tannins. After a total of 4 weeks on the skins, grapes were gently pressed with an old basket press into 225 litre French oak barrels for malolactic fermentation and maturation.

This wine was made from low yielding bush-vines, planted in the Swartland and Voor-paardeberg, grown in decomposed granite soil which gives it an elegant and pure character

15 months in 225l French oak barrels.