Small parcels of selected fruit sourced from various vineyards
on Kalmoesfontein farm and from neighboring vineyards
with good grapes are sorted meticulously in the vineyard and
transported in small boxes to a refrigerated container, then
left overnight to cool. The next day the grapes are transferred
to concrete or wood vessels. No grapes are crushed or destemmed and minimal sulphur is added. The grapes are foot
stomped to assist the onset of natural fermentation. Once
fermentation has started the tanks are pigeaged twice daily.
The grapes fermented in closed concrete tanks are left on
their skins for 6 months before pressing.
MATURATION: The wine was pressed into used 4000L casks
to age for 16 months, where the wine was topped regularly
but not racked until the final blends are made before bottling.
The tannins are prominent and well intergrated and refreshing
as a number of the parcels were picked quite early. The aromas
are brooding but with complex notes of pepper, liquorice,
perfume and black cherries. The palate entry is quite dense
with lavender and dark berry fruit. The finish is dry with well
spread tannins ending with savory and currant flavors.