All grapes are handpicked during the early morning hours and then cooled overnight in a temperature – controlled room at 5 °C. 60% of these grapes are then crushed and destemmed, whilst the remaining 40% is fermented as whole cluster. Natural fermentation takes place in open fermenters. Extraction is obtained by light punch – downs twice a day. After fermentation is completed, the wine is left on the skins for another seven days and then pressed to neutral oak barrels. Malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur. The wine spends a total of 10 months in the barrel before it is bottled.
Estate range, Red Wine, Wine
Garnacha Peluda 2023
R210.00
Light purple with a Rose-petal-and-dried-herb fragrance. Palate is juicy, cherry and strawberry fruited, lively, refreshing style. Pairs well with leaner meats dishes like lamb, venison and turkey. Poached salmon, braised duck breast or savoury vegetarian dishes.
Kate Perkins –
This has fast become our favourite red wine – light yet so flavourful, it’s beautiful.