Macushla

The grapes were harvested during the first week of April with an average sugar level of 38.2ºB. The grapes were originally reserved for Cap Classic and therefore were never sprayed to combat botrytis. We did not select the very heavily infested botrytised bunches as we were concerned that this may influence the salmon pink colour of the wine that we were aiming for. After harvesting the grapes in 12kg picking crates they are chilled over a period of 12 hours in a refrigerated room at 3ºC. The grapes are transferred by hand into a pneumatic press and whole bunch pressed over a period of 3 hours. The juice is then allowed to settle for 48-72 hours and then racked into 225L french oak barriques.

Fermentation occurs naturally and absolutely no other addition was made to the wine except for the necessary sulphur dioxide. The fermentation stopped spontaneously after approximately 6 weeks.

The wine was matured in barrel for 10 months.