On the nose, the wine shows cinnamon, black cherries and charcuterie. Well-rounded tannins make for a wine which is accessible now, but with enough structure and balance to age and reward well in years to come.
CURRENT VINTAGE 2014
Rooted in the oldest viticulture soil in the world, it is made up of decomposed granite on the lower slopes of the Helderberg Mountain. This vineyard enjoyed the refreshingly cool breezes from False Bay (Atlantic Ocean) during the day and cool night air flowing down the mountain, resulting in even ripening of the berries and good natural acidity. The macro climate is maritime, with cold wet winters and dry, warm summers.
The two hectare single vineyard vines are meticulously cared for by hand to ensure maximum quality. Organic and biodynamic practices are employed, which includes not using any pesticides, herbicides or chemical sprays. In addition, farm produced compost, teas and biodynamic preparations are employed. The fruit was hand picked in the second week of February 2014 in small lug boxes to ensure that perfect grapes reached the cellar.
Biodynamic practices were also followed in the cellar. In the winery, the grapes were sorted twice – firstly as whole bunches and then as berries to ensure that only the best grapes reach the fermentation tank. Extraction happens by way of remontage, carefully monitored to prevent over-extraction. This wine was matured in French oak barrels during primary and secondary fermentation for 22-24 months and is ready for drinking now, but will continue to develop over the next eight years. We recommend decanting the wine prior to service.
Driefontein, Helderberg, Stellenbosch.
Winemaker – Jasper Raats
Alc: 14% / RS: 2.1g/l / TA: 6.2g/l / pH: 3.52