All the grapes are from bushvines. Grapes crushed and fermented on the skins between 25 - 29°C for at least 3 days. Pressed in a tank press and fermented dry in stainless steel tanks. Malolactic fermentation is also finished soon after fermentation. Final blends aremade out of the individual tanks prior to bottling.
Soil / Viticulture practices
The cultivar is grown on a variety of soil types in the Malmesbury region, but mainly shale and oakleaf.
The Swartland falls within the coastal winter rainfall area. Warm summers, moderated by cool Atlantic breezes. Annual rainfall: 400mm
Intense Ruby Red colour. Inviting raspberry and other ripe red berry flavours on the nose. The palate is well balanced with lots of fruit flavours. Medium bodied with lingering aftertaste.