In our efforts to create a richly flavoured Pinotage that does not show the negative characteristics of the variety much effort and research has gone into this, our third release. We feel that we are on the right course with the wine exhibiting the flavour and character of its parentage, namely the primary berry of the Pinot Noir and the savoury of the Cinsaut.

In the lead up to vintage, grape quality was pursued through green harvesting after veraison and rigorous selection before picking so only the healthiest grapes arrived at the cellar. The grapes were entirely hand picked and upon arrival at the cellar were destemmed. A maceration of fifteen days was followed by fractional pressing with each of the blocks and their pressings kept separate. Fermentation took place at 24° to 28°Celsius and 90% of the wine underwent malolactic fermentation in barrel. The final blend for this vintage was made in June 2003 before being put to oak. The wine received quarterly rackings and was filtered before bottling.