Region: Franschhoek, Elandskloof, Darling & Robertson
The Pinot Noir grapes, which make up the biggest part of this blend, are mainly from L’Ormarins (Franschhoek) and a smaller portion is sourced from Altima (Elandskloof), Darling and Robertson. The Chardonnay grapes are sourced mainly from our Rooderust farm (Darling area) and a smaller portion
from L’Ormarins (Franschhoek) and Robertson.
To ensure optimum freshness and fruit complexity, the grapes are received early in the morning and whole-bunch pressed. The free run and second press components are kept separate; the juice settled and inoculated and fermentation commences. After fermentation, the wine is settled and racked off the lees and the separate components blended together. The base wine is filtered and the wine is sweetened before bottling; preparing it for the second fermentation in the bottle. At bottling, the yeast is added to the sweetened base wine and stirred. The bottles are stored at a temperature of 13-15 degrees C for a long, slow secondary fermentation. The wines are tasted weekly to monitor how the fermentation progresses, until it is dry and fermentation is completed. The bottles are then kept for 2-4 years on the lees for further bottle maturation. During the disgorging process we add dosage (a mixture of base wine and sugar), and after disgorgement, the bottles are kept for about 3 months before being released into the market.