Elandskloof, South Africa
Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed before overnight settling in stainless steel tank. Fermentation occurred in 300ℓ French oak barrels - 32% new, 23% 2nd and 14% 3rd fill. The remaining 31% was unoaked. The wine spent 8 months on the lees without malolactic fermentation before being blended and bottled early in December.