This is the first vintage from their own vineyards in the Voor Paardeberg, planted in 2000. The vineyards are planted on low vigour, well-drained, granitic origin soils. The vines are managed to retain a healthy balance between grape production and growth, and the crop was reduced to 5.5 tons per hectare. The mature vines are naturally low yielding, and all damaged or unripe grapes were removed before harvest. The fruit was uniformly ripe and was picked on the basis of analysis, taste and vine physiology. The grapes were partially de-stemmed with approximately 40% remaining as whole bunches directly into custom-made 5-ton stainless steel fermenters. The first 60% of fermentation was allowed to proceed naturally, while the second part was completed by a neutral Rhone yeast. The cap was manually punched down twice a day at the beginning of fermentation and then pumped over for the remaining 2 days. At the end of fermentation, the wine was pressed and the wine run directly to 65% seasoned barrels and 35% into terracotta vessels. The press wine was kept separate. The wine underwent natural malolactic fermentation in oak and clay. All the barrels were tight-grained French Allier Oak. The wine received one racking during the first year of elevage. The best barrels and doliums were selected and bottled after 16 months in oak, with no filtration.
