This wine is crafted from a 21-year-old
single vineyard block high in the Waaihoek
Mountains, above the Breedekloof valley.
This is the highest vineyard in the area,
planted 700m above sea level in ancient,
decomposed shale soil with specs of granite
quarts. Grapes were hand-picked at an
average of 25-26°B. A combination of
whole and crushed berries were cold
soaked for 5 days in open-top stainless-steel
fermenters. The juice was inoculated with
different cultured yeasts and fermented dry.
Six to seven punch downs were done per
day during active fermentation. The wine
was matured in American, French, and
Hungarian Oak barrels for 16 months.