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Produzent Ernie Els
Geschacksnoten Full-bodied & powerful, Velvety tannins, Elegant, Mature & complex, Aged in wooden barrels
Vinifikation The grapes were hand-harvested in the cool season during the early mornings. On the sorting table, all excess stalks and inferior berries were carefully removed. The grapes were gently destemmed and lightly crushed using a Bucher destemmer. Fermentation occurred in 7-ton open-top stainless steel tanks with the addition of WE 372 yeast to the juice. The wines were manually pumped over and punched down 5 times daily to ensure maximum color extraction from the skins. After the main fermentation, the maceration period was 10-16 days before pressing. Each varietal is aged separately in oak barrels (micro-vinified) before being assembled and finally bottled. Aged for 18 months in 60% new French oak barrels.
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