Viniculture: Grapes were picked in the early morning of the 19th March 2019. Picking decision was influenced by the flavour development in the grapes. The grapes were handpicked into small lug boxes, delivered to the cellar the next morning.
The crates were emptied into the pneumatic press for whole-bunch pressing. Juice was handled reductively and inoculated with Alchemy II yeast. Fermentation took 3 weeks at temperatures between 12ºC and 14ºC. The wine was racked-off its gross lees and left for about 4 months on its fine lees with stirring when needed. The wine was then racked, stabilised with bentonite, crossflow-filtered and bottled.
Winemaker: Richard Kershaw MW, Dudley Wilson
Vine clones: WR239
Block: Grapes are hand harvested from East facing block
Soil: Table Mountain Sandstone
Balling at Harvest: 20.8
Vegan: Yes
Released: April 2021
Alcohol: 13.5% Vol
Sugar: 2.3 g/L
Total Acidity: 7.1 g/L
PH: 2.3