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Produzent Little Zalze
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Geschacksnoten Elegant, Barrel Aged, Fresh & Lively, Mature & Complex
Vinifikation The grapes came from 3 blocks in Stellenbosch and a single block in Robertson. All the blocks in Stellenbosch are dry land, whilst Robertson only received a small amount of drip irrigation. Careful canopy management was necessary to ensure enough growth to ripen the grapes. The canopy was tipped early in the season to initiate lateral shoot growth and to protect the grapes from sunburn. Grapes were handpicked early in the morning and lightly crushed. The grape must was left in contact with the skins for at least 12 hours before pressing. Only the free run portion of the juice was used for this wine. After 1 day of settling the juice was racked to fermenting tanks where we inoculate with a slow fermenting yeast strain. The must was barrelled down 1 day after inoculation and fermented at a low temperature. The wine spent a further 8 months in barrel before bottling. A combination of 60% new and the remaining 400l French oak barrels were used.
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