High on the Witzenberg Mountain rangein Ceres, at an altitude of 960 meters above sea level, this unique ‘appellation’exhibits South Africa’s only truly continental climate with winter temperatures frequently dropping below freezing. The cooler night-time temperatures and hotter daytime temperatures during the growing season results in slower ripening and more concentrated fruit. Ceres fruit displays surprising cooler climate characteristics incomparison to other regions of the Western Cape.
30% of the hand-picked harvested batch was destalked while the remaining 70% was whole-bunch fermented. Before fermentation, cold maceration was allowed for 4 days. The juice was inoculated with yeast and the fermenting must gently, and only partially, puncheddown twice a day using the aerated pump-over method. The partial punch-down ensures a longer fermentation period resulting in more colour and flavour development. Following a gentle basketpressing, the wine was transferred to new French Oak barrels for malolacticfermentation before being transferred to acombination of older barrels to mature for13 months.
Well-drained, soft, yellow shale soils. In winter, the vineyard soil is often covered with a layer of snow which provides the perfect conditions for dormancy of the vines, a much-needed resting and recovery period before the growth season starts.
Food Match: Delicious when served slightly chilled during the warmer summer months. Enjoy with a delicious charcuterie platter,freshly baked bread, and roasted onion marmelade.