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|Harvest Dates||First week of February 2010|
|Winemaking||The Pinotage and Viognier were harvested, destalked and crushed into stainless steel fermentation tanks. The juice and skins were left for two days to cold soak before fermentation. The grapes were co-fermented and four pump-overs were done per day. After fermentation the wine was pressed off the skins and malolactic fermentation was completed in stainless steel tanks. The wine spent 10 months in a combination of used French and American oak. 10 % new wood was used.|
|Winemaker's Comments||A very unique blend to South Africa. The well integrated oaking makes for a very interesting flavour on the palate. Anthony de Jager|
|Tasting Note||Brooding with overtones of lavender and spice. Well integrated oaking with rich black plum flavours makes a well balanced wine.|
|Wine of Origin||Coastal|
|Varieties||Pinotage 96% Viognier 4%|