WINEMAKER’S NOTES The Pinotage grapes, used in the MKM, undergo an in-vineyard selection process during harvest; and then, to ensure that nothing was missed, they are put through an additional in-cellar hand-sorting using a combination of specialised sorting equipment backed up with human over sight and involvement. All the imperfect grapes are removed from the MKM grapes in a double sorting process. The MKM grapes then undergo a unique crushing process whereby the skins are only lightly torn. This results in significantly less bruising to the fruit and well integrated grape structure that shines through in the full and soft mouthfeel of the MKM. Following the crush the MKM is transferred to Amphorae. 30% of the bunches are added whole bunch. During the fermentation process the MKM grapes are manually punched-down and pumped-over. This primary fermentation takes between 4 and 7 days. Following primary fermentation, the free run fraction is drained and the wine placed back in the Amphorae (less skins) for Malolactic fermentation. The maturation time is determined by the vintage of which in 2013 was 23 months. The resulting wine is rich and carries the depth of this remarkable cultivar. 2013 has been the only vintage to date whereby an additional cultivar was blended. That year we incorporated Pinot Noir to soften the tannin profile of the vintage.
