Description
14% Paardeberg (Swartland)
Harvesting/Cellar:
Paardeberg in the Swartland, which
adjoins our farm. These are dry land
bush vineyards that ripen their
grapes slowly, with only the limited
rainfall of the Paardeberg area
available; resulting in small bunches
and berries. Grapes were harvested
when the aromas were fully
developed, resulting in a richer,
riper style. Grapes are cooled
overnight, before it is destemmed
and crushed, and left for 4 hours to
obtain skin contact.
Fermentation:
After the wine has settled, it is
racked into a selection of older
300L barrels for fermentation.
Fermentation is natural and
commences for 30 days. The wine
is left on the lees in the barrels until
bottling 10 months later.
Winemaker’s notes:
A richer, riper style, some waxiness
with quince, sultanas, baked apples
and pear notes.
Technical analyses:
Alc: 14%
pH: 3.5
TA: 5.5 g/l
RS: 2.7 g/l
