A cool snap at flowering led to vastly lower yields in early-ripening varieties while yielding excellent quality. The grapes for this Shiraz were selected from vines perched on the south-western slopes of the Stellenbosch mountains, and were harvested at 24.5 Brix. Fermentation on skins was complete after 10 days. The wine was then pressed and inoculated for malolactic fermentation. A portion of the blend was matured in 2nd and 3rd fill French and American oak barrels for 11 months, while the remaining portion was matured in stainless steel tanks.
American oak adds a touch of vanilla for a smooth and satisfying finish.
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