Grenache

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Only a small batch of 4 tons was produced in an open fermenter. Half the grapes were destemmed and the other half was whole bunch with gentle crushing-foot stomping by the cellar team. Fermentation took place with selected Rhône yeast strains at 22-26°C. Punch downs were done only twice a day.

The summer of 2018 was the driest in 50 years. So much so that we saw most of our wetland vlei areas in the Agulhas Plain dry up completely. It was like living in a strange new world walking over dry, cracked mud in a vlei that is normally the home of the local Hippo pod. The winter started late at the end of May and it was only towards the end of September that we saw the wetlands full of water again The normally cool, dry, windy Spring conditions that we are so famous for resulted in a small but healthy crop. The rest of the growing season was moderate with a cool, dry January and February. The only significant rain during harvest was towards the middle of March, 55mm, and by then most of our grapes were safely in the cellar

The wine was barrel matured for 10 months in 2nd fill French oak barrels.