WEATHER CONDITIONS – Simonsberg, Stellenbosch • An exceptionally warm and dry spring resulted in good and even bud burst. • The temperatures during the flowering and berry set period were average, with significantly less fluctuations than in the previous years. • Good rainfall of around 100 mm towards the end of October was crucial to replenish soil moisture and ensured the vines had sufficient water during flowering and berry set. • Moderate temperatures during veraison and early ripening laid the foundations for a good harvest season. • Consistently warm conditions, including a few heatwaves during harvest, meant most cultivars were harvested earlier. • The warm and dry conditions ensured healthy canopies that could function optimally, leading to great physiological ripeness on all varieties. • A vintage with wonderful concentration, expressive aromatics and while it is more accessible in youth than a cooler vintage, it has the structure and acidity to allow it to mature with great benefit. WINEMAKING • The grapes were hand-picked and lightly crushed before being transferred into stainless steel tanks. • Fermentation occurred naturally, with extraction carefully managed by limiting pump- overs to a maximum of two per day. • Following fermentation, the wine remained in contact with the skins for an additional 2-3 weeks. • It was then matured for a total of 24 months in 300L French oak barrels. • Initially, the wine spent 12 months aging as individual components in 30-40% first-fill barrels. Subsequently, after blending, it was returned to 75% first-fill barrels for an additional 12 months. PRODUCTION : 5,142 cases – 30,856 bottles ANALYSIS : Alcohol: 14.43 % Vol. Total Acidity: 5,7 g/L pH: 3,52 Residual Sugar: 2,8
