Harvested by hand early morning on March 7th, 2023. The grapes were cut from the old bush vines in Paarl before sunrise and driven back to the winery in Cape Agulhas. After being sorted by hand twice, healthy clusters were gently loaded into open top barrels and sparged with c02. The tops were then sealed and they were left for Carbonic Maceration to take place. After 18 days, the barrels were opened up and the whole bunches were loaded into an old wooden basket press and gently pressed 200kg at a time. The juice was pumped into old 300L French oak barrels where wild fermentation then took place. After 8 days from being in barrel, the wine was dry. Malolactic fermentation began naturally and completed in 18 days. The wine was racked off all lees, barrels cleaned thoroughly, then put back into barrel for maturation of 9 months in barrel.