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Grapes are from 20 year old bush vines, growing on south-west facing slopes with decomposed granite soils in the Bottelary Hills outside Stellenbosch.
The grapes were crushed and transferred to stainless steel tanks. After a series of pumping over and punching down, the wine was transferred to barrels to complete the alcoholic fermentation and undergo malolactic fermentation. The wine was aged in 500 litre French oak puncheons, (40% new,) for 16 months before bottling.
Neil Ellis first started making wine in 1984, buying grapes from established growers and renting space in wineries and cellars. Today they have vineyards in Stellenbosch, Elgin, Groenekloof and Piekenierskloof. Each area selected for its particular microclimate and optimal conditions for particular varietals.
They are members of the IPW environmental sustainability scheme, with objectives to respect the soil, minimise water use and increase recycling.
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