Vintage 2012 was shaped by a very dry winter (200mm below average), and a cooler than usual growing season. December was 2 °C below long term average. This caused more subtle and intense flavour development in berries. Far less wind damage than usual, meant less compensatory green growth and better bunch formation.
A mid-January heatwave caused rapid sugar development and grapes were harvested a week earlier than normal. Fermentation took place in open-top concrete fermenters with punch downs performed every 2 hours. The wine was aged for 17 months in French oak barrels, 50% new and 50% second fill. This wine has an intense dark colour, an abundance of cherry and dark fruit on the nose, and a rich, savoury palate.
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