40% Merlot, 38% Pinotage, 22% Chardonnay
The Chardonnay and Pinotage were co-fermented in the “reverse saignée” method: ½ of the fruit was added to a fermenter as uncrushed whole clusters and the other half was direct-pressed juice that was pressed into those clusters and pumped over daily. This was left on the skins for 9 days when it was then pressed and aged in 7,000L neutral oak foudre.
The foot-trod Merlot was destemmed. After one week with no cap management, the wine was pressed to tank, then barreled down for 7 months in 225L neutral oak. The 2 components spent 6 months aging before racking and blending together in the bottling tank. As always, bottled unfined, unfiltered with no addition of SO2.