As we go into winter, I have to say that in the cellar has become quiet once again. It is like switching the radio from rock music (during the harvest), to classic instrumentals. Wines are slowly 'ticking away' to perfection. The red wines in barrels have just finished Malolactic fermentation, while the Cabernet Sauvignon, Merlot and Petit Verdot in the tanks are starting with Mixro Oxygenation. The KCB, Viognier and Barrel Fermented Chardonnay still look like that are going to be rockstar vintages, whilst the Giselle MCC's basewine is ready for bottling in July. And, to everyone’s relief, the first of the Merlot Rosé is being bottled as we speak! But why you may ask yourself would a quiet cellar drive a woman of 27 to a state of detoxification? It started like this... Click HERE to read complete newsletter (pdf format)...