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VINEYARD BLOCKS
2 blocks ( Keerweder ) 33 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 2 tons / ha.
2 blocks ( Post House ) 19 &
21 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 and Escourt soil. Yield
6 tons / ha. Lightly irrigated just after veraison.
1 block ( Waterkloof ) 22 year old
bush vines on nearby north facing deep red Hutton soil with
good moisture retention. Unirrigated. Yield 6 tons / ha.
VINTAGE CONDITIONS
Slighly above average rainfall in winter followed by a hot
dry spring and trouble-free growing season. A little rain
delayed harvest slightly, but refreshed the struggling vines
without causing much botrytis. The small berries and moderate
ripening period produced concentrated grapes with lots of
flavour and sugar. The grapes were picked in the cool mornings
@ 22 – 25º Balling.
Harvest dates: 14 / 2 / 06 - 10 / 3 / 06
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 was kept in 225 l and a few 700 l casks for 8
months with lees stirred 1 - 2 times a month initially.
18% new oak used – 2/3 French, 1/3 American. Most barrels
did not go through malolactic fermentation.
Bottled on the property by hand with a light bentonite fining.
Bottling date : 10 / 11 / 06. (580 x 12 x 750ml produced)
TASTING NOTES
An appealing pale yellow colour.
The nose shows damp hay, rich apricot and honey, subtle oak
and a complex mineral character. The palate is rich and full
bodied with a long finish and hint of sweetness. Probably
best between 2007 and 2010.
Extremely versatile food wine - excellent with lightly spicy
Thai style dishes, seafood and most white meats or on its
own.
ANALYSIS
ALC. 15.01% SUGAR 3.2 TA 5.1 pH
3.60 VA 0.52 SO2 18free & 97total |
