Hand-picked from the weathered granite soils on the cooler south-east facing slopes of the Bottelary Hills, these grapes were sourced with Rick’s Francophile palate in mind. For the benefit of those anoraks among you, the wine was fermented in stainless steel tanks (using indigenous yeasts), incorporating around 15% of whole bunches to help retain both fruit and freshness. After enjoying a two week post-fermentation maceration, the young wine was drawn-off into concrete tanks, stainless steel and seasoned barriques where it underwent the malo-lactic fermentation, before being aged for a further 12 months and then bottled (without filtration).