Description
Vineyard:
These vineyards, located in the Hemel-en-Aarde Ridge within the Walker Bay appellation, are situated in close proximity to the Atlantic Ocean. The region experiences a temperate maritime climate, where parallel mountain ranges direct southerly sea breezes through the appellation during the summer months. These winds contribute to the frequent presence of sea mists and overcast conditions, promoting more consistent temperatures throughout the valley. The area maintains an average temperature of 19°C, with an annual rainfall of approximately 750mm.
Winemaking:
All grapes were harvested by hand in cool early morning temperatures. The grapes were picked at varying stages of ripeness throughout early to mid-March in order to achieve a more complex wine profile.
These batches of Sauvignon Blanc and Semillon grapes are harvested separately and left overnight in a cold-room to ensure that the fruit is cold at the time of destemming. The skins are pressed lightly, and the juice left to settle for a period of 48 hours at 10° C. The Sauvignon Blanc and Semillon are spontaneously fermented separately in stainless steel tanks and maintained at temperatures between 12-18° C until the wine is dry. After fermentation, the wines are racked off the gross lees and blended. Thereafter the wines are left on the fine lees for six months before filtration and bottling occurs.
