Description
CELLAR INFORMATION The fruit was 100% whole bunch fermented and left to start fermenting
naturally with one punch down per day performed. After pressing, the wine underwent malolactic fermentation in barrel and Italian concrete. The wine were blended together after 10 months in barrel and bottled right after. No enzymes or commercial yeast was used in making the wines. VINEYARD INFORMATION The syrah is planted on very granitic soils on the polkadraai hills.