Wine of Origin Robertson, De Wetshof Estate, South Africa.Climate
The Robertson Valley is characterised by cold winters and sunny summers, with an average annual rainfall of 350 – 400mm. In summer a fresh southerly breeze has a cooling effect on the vineyards, allowing the grapes to ripen evenly and in perfect balance. The dry climate and the bracing breeze keeps pests to a minimum, resulting in sparse spraying programmes.Irrigation
Controlled computerised irrigation systems including the monitoring of soil moisture-content ensures the vines are given the correct amount of water at the right time to produce grapes of optimum ripeness and developed flavours.Soils
Rocky, gravelly mountain soils rich in limestone with a significant amount of clay to assist in the water-retention capacity helps the vines to develop fruit with strong citrus flavours and a characteristic nuttiness on the mid-palate and finish.Age of the vines: 15 – 24 years
Vines per hectare: 4,000 and 4,500
Rootstock: Richter 99 and Richter 110
Planting row: 2,4m x 1m and 1,83m x 1,2m
Soil pH: 7,5 – 8,3
Trellising style: 6 Wire fence system cordon with spur pruning.
Yield: 6 – 8 tons per hectare
Once de-stemming, pressing and overnight settling have been completed, the juice is racked off from the sediment and moved into French oak barrels specially selected by Monsieur Christian Radoux. For this wine we use first fill barrels as well as second fill barrels. The selected French oak enhances the nutty and citrus fruit flavours emanating from the vineyard’s rich calcareous soil and high concentration of rock and clay, with the wood also unleashing a plush elegance into the wine.
After barrel-fermentation, the wine remains on the lees under controlled temperatures. Weekly stirring (batonnage) of the lees ensures maximum flavours are released into the wine. A few months later the wines are racked off the lees and returned to the barrels for the completion of barrel-maturation, with bottling commencing once the wine meets exacting quality requirements of the winemaking team.
Barrel Maturation: 10 months