Description
CELLAR INFORMATION With its small size and yield, the vineyard is monitored carefully and precisely timed to harvest at the desired ripeness. For optimal flavour expression, the grape juice are
left on skins for a couple of hours to extract more flavours. It is then pressed and cold settled overnight without fining agents or enzymes. The clean juice ferments spontaneously
with natural yeasts in 400L old seasoned barrels in a cooled barrel cellar. Natural malolactic fermentation is also allowed.
The wine is aged on its fine lees without battonage for 12 months before it is bottled. No additions other than sulphur is made and bottled only with a light filtration. VINEYARD INFORMATION This vineyard was planted in 1963 as an unirrigated bush vine vines on the lower lying, valley-bottom of the Siebritskloof. This was historically believed to suit the grape variety of
Semillon very well, confirmed by the planting records of the old days. The vineyard was mostly uprooted in the 1990’s but a small corner of the vineyard, about 0.3 hectare, remained
untouched and is farmed individually for the last 15 years. The soil is loamy, organically rich and very well drained. Since it was started to be farmed organically, the diversity in soil life
has significantly increased resulting also in healthier vines, increased reserves and better quality grapes.
