The grapes were picked fully ripe and fermented in open fermenters (oopkuipe) with twice daily pumpovers. To aid fruit preservation, fermentation temperature over 26°C was never allowed.

‘This style of wine making makes it possible to market red wines much earlier as the resultant wines tend to be more supple and smooth with loads of fruit expression,’ says Frater.

The wine is currently in contact with French and American oak, and, according to Frater, will remain here until ‘at least this spring for the wood to properly integrate with the wine.’

Mr. John Robert Frater