| Winemaker |
Anthony de Jager |
| Winemakers Approach |
The dry winter and hot summer had a significant effect on especially the dryland vineyards, resulting in lower yields. However this has produced a wine with less mineral character, more tropical flavours and rich textured mouthfeel. |
| The Vintage |
3 February and 9 February 2011 |
| The Vineyard |
The grapes for this wine are from a bushvine vineyard on the west facing hills outside Darling, at approximately 300m above sea level. The vineyard was planted in 2001 on Richter 99 rootstock and is dryland farmed. The soil in this vineyard is decomposed granite, differentiating it from the surrounding vineyards which are mainly oakleaf soils. |
| The Winemaking |
Grapes were harvested at 21.7°B and 22.7°B, respectively. The fruit was destalked and lightly crushed into the press. After gentle pressing, the juice was allowed to settle for two days. The clear juice was racked off and fermented using Vin 7 yeasts at approximately 12°C. Fermentation lasted 20 days. Once completed the wine was lightly sulphured and left on the lees for three months prior to bottling. No malolactic fermentation was allowed. |
| Analysis |
|
| Alcohol |
13.5% |
| Residual Sugar |
2.4 g/l |
| Acidity |
6.0 g/l |
| pH |
3.39 |
