Additional Info

• Cultivar:
  91% Malbec, 9% Cabernet franc
• Origin:
  Wellington
• Yield:
  6 ton/ha
• Alcohol by volume:
  14.5%
• Total Acidity:
  6.17g/l
• pH:
  3.55
• Residual Sugar:
  2.24g/l
• Vinification:
  Sugar at harvest: 25ºB Harvested early in the morning. The berries were “crushed” into and inoculated with yeast. Fermentation temperature at 24-26ºC. Combined pumping over and aerated racking ensured good extraction and colour stabilisation. Fermented till dry on the skins, the wine was racked to French barrels to complete MLF. Malolactic Fermentation lasted approximately 6 weeks after which the wine was racked and barrelled. Maturation period off +- 15 Months.
• Situation Of Vineyards:
  Grapes were harvested from a north west facing trellised vineyard. Deep soils with a high clay capacity ensure good water retention – supplemental irrigation was given.
• Winemaker’s Comments:
  Rich fruit aromas of brambles, plum and undertones of pepper and cherry tobacco. The fruit follows onto the pallet with pepper notes finished of by juicy firm tannins