WEATHER CONDITIONS – Simonsberg, Stellenbosch
- Great year although “fast” (early harvest)
- Yields for Chardonnay were high
- Thanks to sufficient cold units, full dormancy break was achieved.
- Bud break occurred 2 weeks early
- Warmer days and cooler nights in December caused harvest to be 2 weeks early
- Low pH levels and good acids characterise the harvest
WINEMAKING
The grapes were hand sorted and lightly crushed into stainless steel fermentation tanks. They were given a cold soak for three days before allowing the natural
fermentation to start. Three pump overs a day were done on the tanks during fermentation, after which they underwent extended skin contact for 2-3 weeks. The
wine was placed in French oak barrels to undergo malolactic fermentation. Matured for 12 months in French oak and rack on average every four months.
GRAPE VARIETIES : 100% Merlot
PRODUCTION : 4100 cases – 24600 bottles
ANALYSIS : Alcohol: 14% Vol. Total Acidity: 5,5 g/L pH: 3,57 Residual Sugar: 2.1 g/L