Hand-harvested, part whole bunch lightly foot pressed, semi carbonically macerated on skins for 10 days. Basket pressed and aged in old oak barrels for 9 months. No yeast inoculation or additives apart from a small amount of SO2. Lightly filtered at bottling. Total Sulfites: 27 mg/L. This wine is fermented spontaneously. Non irrigated bush vines grown on the slopes of the Paardeberg Mountain in the Swartland in decomposed granite soils. An everyday drinking wine, a lighter, dry Syrah with plum and strawberry aromas on the nose.