Grapes were ripened by bush vines on the Piekenierskloof mountain. Hand harvested grapes were cooled overnight. Destemmed, crushed and left for 4 hours to obtain skin contact. Partially natural fermented. Combination of barrel and tank fermentation. Matured on fine lees for 6 months. Aromas of pear, quine and baking spice. Tastes of fresh juicy pear on the palate and a refreshing aftertaste.