Deep cherry appearance points towards optimum coloured ripe grapes picked physiologically ripe. This give this wine a soft body with ripe strawberry, lovely cherry fruit and sweet banana flavours on the palate. Serving chilled this light bodied wine will compliment every occasion. Viticulture:
The grapes were harvested from 24 year old vineyards situated on slopes adjacent to the Berg River in Wellington. The microclimate surrounding the vines was influenced by the vineyard’s close proximity to the river. Supplementary irrigation, fertilisation and gravel stone soils caused moderate growth and low yield-bearing crops of superb quality. Efficient suckering has been done, to ensure that only the strongest shoots were left with grapes on for optimum colour and ripening.
Vinification:
The grapes were harvested at 23°B and 30% of the berries left uncrushed before it underwent three days of cold maceration. The wine was then fermented for ten days at 20 - 25°C with selected dry yeast. Until fermented dry the juice were pumped over every 4 hours. Only the free-run juice was racked from the skins and malolactic fermentation finished in the stainless steel tanks.
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