Piekenierskloof Grenache

Fermentation initiated in stainless tanks and underwent a series of punch downs before completion of fermentation and malolactic fermentation in the barrel.

The Grenache was sourced from non-irrigated bush vines that were planted in 1966 in the mountain region of the Piekenierskloof. These vines have its own roots, meaning they were not grafted onto rootstock. The soils are Table Mountain Sandstone. Harvest commenced on the 14th of March. Grapes were harvested at 24.2°B with a total acid of 6.7 g/l and a pH of 3.5. Yield: 3.5 tons/ha.

Aged for 14 months in 25% new, 25% 2nd fill and 50% older French puncheons of 500ℓ capacity.