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VINEYARD BLOCKS
1 block ( Keerweder ) 30 year
old vines on a 3 wire trellis on neighbouring cool high altitude
SW slope. Deep red Hutton soil with good moisture retention.
Unirrigated. Yield 4 tons / hectare.
2 blocks ( Post House ) 16 &
18 year old vines on a 7 wire trellis with moveable foliage
wires. Lower slopes of the Helderberg, 8 km from the cooling
influence of the sea. Gravelly Hutton soil. Yield 5 tons /
hectare. No irrigation necessary for 2002.
VINTAGE CONDITIONS
The growing season was particularly difficult, with early
season downy mildew problems. The cool, wet weather leading
up to the harvest favoured the development of botrytis, which
adds to the wines richness and complexity. The grapes were
picked in the cool mornings @ 22
- 24 degrees balling. Harvest dates: 8 / 2 / 02 - 11 / 3 /
02
PRODUCTION
Grapes lightly crushed and allowed 3 hours skin contact before
gently pressing in a traditional basket press. Sulphur and
dry ice added and natural settling allowed for 2 days before
100 % barrel fermentation with
natural yeasts.
All the wine kept in 225 l casks for 12 months with lees stirred
1 - 2 times a month initially.
25% new oak used - mostly American. The cool conditions during
the growing season produced grapes with high natural acidity.
1/3 of the barrels were encouraged to go through malolactic
fermentation to reduce this a little.
Bottled unfiltered on the property by hand with only a light
bentonite fining.
Bottling date : 07 / 03 / 03. Only 75 cases produced.
TASTING NOTES
An appealing light yellow colour - slightly darker than usual
due to botrytis influence..
The nose shows nutty, vanilla oak with apricot/citrus fruit
core and an intiguing mineral, hay and honey character.
The palate is rich and full bodied with a mouthwatering thread
of acidity. The oak flavours dominate at this stage with an
intense fruit core that continues to a long aftertaste. Probably
best between 2004 and 2007.
Excellent with sushi, rich fish and seafood dishes, most white
meats or on its own.
ANALYSIS
ALC. 13.67% SUGAR 2.7 TA 7.1 pH
3.33 VA 0.56 SO2 15 & 121
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