| Winemaker |
Coenie Snyman |
| Winemakers Approach |
Coenie strives to produce the best possible wine from the vintage on hand. He believes that wine should be balanced and impeccably integrated, showing good fruit and aging potential. |
| The Vintage |
The harvest was small, with the wines being full bodied, showing good fruit, and soft, supple tannins. |
| The Vineyard |
The vineyards are north facing, in the upper end of the valley. This allows maximum sunlught during ripening. The top soil is Thukulu, with underlying weathered granite and table mountian sand stone. There is a small percentage of clay, Clovelly and Hutton structure. The soil is deep and red in colour, with good water retention. The crop was reduced to 6-8 tons per hectare in order to intensify the flavour profile of the grapes. |
| The Winemaking |
The grapes were hand-harvested at optimal phenolic ripeness, and fermented in open top fermentors. Punched over and manually punched down 5 times per day. Primary fermentation occoured for 7 days, followed by a 10 day maceration perdiod. Malolactic fermentation took place partly in steel tanks and partly in barrels. The separate clones of Cabernet Sauvignon (6 clones) and Shiraz (6 clones) and Merlot (2 clones) were all vinified seperately, and blended prior to bottling |
| Analysis |
|
| Alcohol |
15.5% |
| Residual Sugar |
2.7 g/l |
| Acidity |
6.3 g/l |
| pH |
3.73 |
