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 hand picking in the early morning, bunches were destemmed into small fermenting tanks with 30% whole clusters. I allowed 4 days of cold soaking on skins 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 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 grown in decomposed granite soil which gives it an elegant and pure character.

16 months in 225l French oak barrels.