Cold soaking is done for 2 days or until the fermentation starts naturally when after cultivated wine yeast is immediately inoculated. During fermentation the temperature is controlled between 25-28 ?Celsius and the cap wetted every 2-3 hours by means of pump-overs and a process called ?delastage? twice a day. When dry, French oak is introduced to the wine in the form of staves in stainless steel tanks for malolactic fermentation and maturation for at least 6 months.
Rietvallei John Cabernet Sauvignon Tinta Barocca
This is a blend of 56% Cabernet Sauvignon and 44% Tinta Barocca. A wine with lots of attractive berry fruit flavours on the nose and which also carries through nicely on the palate with a hint of spiciness. It is smooth and well balanced with a touch of toastiness and lingering aftertaste.