Produced from a vineyard grown on
the famous red hills of Simonsig Estate
on decomposed shale soil. The grapes
were hand-harvested at optimal ripeness.
After meticulous sorting in the vineyard,
the grapes were destemmed and crushed
before being added to two open-top
fermenters. The wine underwent cold
soaking for two days before inoculation.
Manual punch downs were done every
two hours for a short, but intensive
extraction. Fermentation temperature
peaked at 30°C and was finished in the
tank. Malolactic fermentation occurred in
the barrel where the wine matured for 19
months in new and second-fill French Oak