Lingen

The grapes for this wine were harvested over a month-long period from mid-February to mid-March. The grapes were cooled overnight before being de-stemmed and hand-sorted. The sorted grapes were then crushed into small, open-top fermentors and cold-soaked for three days before natural yeast fermentation. Fermentation occurred over a period of 7-9 days with manual punchdowns given every 4-6 hours. After fermentation, the wine was basket pressed and racked into 300-l French oak barrels, mostly 2nd-fill, with some older oak and a small amount (about 100%) of new oak.

Sourced from a 1.5-hectare "clos" or walled vineyard located just up the road from Stark-Condé, the site features Vilafonté soils, differing from the Clovelly and Hutton soils on the main estate. This terroir imparts a softer structure and a touch of wild "fynbos" character to the wine.

After 20 months barrel maturation, the wine was bottles without fining and with no filtration.