Predominantly sourced off Cape Mentelle estate vines, grown to a combination of ironstone gravel soils, old bush vines and vertically shoot positioned canopies. Vines are shoot thinned and in some cases leaf plucked to ensure the perfect balance between ensuring fruit exposure to light, along with protection from the midday sun. Grapes are hand picked and destemmed, the musts are cold soaked for several days prior to vinification, softening up the raisined berries before being inoculated to a vigorous strain of yeast. Fruit is steadily fermented to dryness before being basket pressed directy into a selection of large oak vats and French barriques for malolactic and sixteen months maturation. Alcohol 14.5%