Breedekloof Red Collection

The wines are all made by Ivy du Toit and the wines are only blended after maturation in barrels. 300lt size barrels used - 80% new barrels and rest 2nd, 3rd and 4th fill.

All 5 cultivars used for this Bordeaux Blend are from Wine of Origin Breedekloof. Some cultivars from the Slanghoek ward and others from the Goudini ward. Every cultivar is farmed by the exact same individual, yet planted in various types of soil at different altitudes.

Barrel aged for 22 months.

Harvest Type: Hand picked. Crushing: Destemmed and Crushed. Fermentation: Fermented on skin for 10 – 12 days @ 25°C – 28 °C. 3 Yeast strains were used. VIN13, D254, NT50. Malolactic fermentation completed in 300L barrels.

Maturation 22 Months. 75 % French Oak & 25 % American Oak barrels (25% new oak)

Mediterranean climate with ± 980mm rainfall per year. The Estate is located in the upper slopes of the Breede River Valley at 240 - 350m above sea level. Winters are cold with snow until late in Spring. Significant temperature variation with warm days ensures good sugar development while the drop in temperature at night preserves the balance of natural acids in the grapes. Matured in 300 litre barrels to create a wine with soft tannins

The soil is defined by a major geological fault, the Worcester Fault, which runs through the valley. Hills are composed of weathered sandstone and the valley floor is sedimented by a diversity of soil parent materials. Temperatures during Spring are low resulting in slower ripening.

Complexity is build through multiple picking dates. Small batches of natural fermentation took place in open fermenters. A portion of whole bunches were included sometimes up to a 100%. Soft punch downs were performed. Some batches had extended maceration on the skins to add to the complexity.

Our Grenache noir is grown as echalas vines (vine-to-post) on clay-shale rich soil with a high component of quartz rock. A high density planting resulting in very concentrated fruit in this mountainous vineyard site. By selecting the three major Grenache clones we have enhanced our natural complexity.

All of the components are basket pressed and aged for 7 months in seasoned French oak barrels. Each batch is carefully selected and blended to compliment the final product and aged for a further 2 months in barrel.

Harvested by hand at 24° Balling. Once crushed the berries are cold soaked for 10 days prior to fermentation. Fermentation then takes place in stainless steel tanks at 24°C for 12 days. Post fermentation skin contact is completed for a further 14 days prior to being transferred to barrel for maturation.

38% new French Oak 62% in second and third fill French Oak Matured for 12 months.

The process began in the vineyard with hand-selection of optimum quality grapes. Cold maceration was done reductively for two days with 25%-30% of the juice bled-off To ensure the most effective extraction finest juice-to-skin contact, a combination of pump-overs (every 3 hours) and manual punch- downs were deployed done.

hen fermented dry, the wine was racked off for malolactic fermentation before being transferred to French oak barrels for 12 months. Under the cellar master's guidance, only the best barrels were selected for the final blending, ensuring a riveting, complete red wine of superiour quality.