Vineyard: Made primarily from cold pressed Merlot, the vineyard selected for this wine is nearly 20yrs old. Located at the forefront of a spur jutting out of the Voor Paardeberg Mountain, the berries are well exposed to sunlight. Exposure to sunlight is essential to eliminate any green flavours from the grape. The soil has a high clay percentage and this lends softness and volume to the wine. Great care is taken to ensure that the vines do not bear too great a crop or suffer from drought. This is done through green cropping of the vines and micro-irrigation. Both practices help to preserve the natural acidity, freshness and vibrancy of the grape aromas. Vinification: All our grapes are picked at optimum ripeness in the early hours of the morning. The grapes are then destemmed and chilled before they are pressed. This short supply from vine to press ensures minimal degradation of the fruit aromas and a very moderate extraction of colour. All free run juice is kept separate from the ‘colour fraction’ to ensure a deliciously subtle salmon colour. The juice is cold settled to remove any coarseness and fermentation is done in stainless steel tanks. The wine is 100% unoaked. The wine is aged on its yeast lees for 6 months to allow it to fill out and gain complexity. The wine is relatively light in alcohol and calories.