Production / Vinification Methods
All the grapes are from bushvines. Grapes crushed and fermented on the skins between 25 - 29°C for at least 3 days. Pressed in a tank press and fermented dry in stainless steel tanks. Malolactic fermentation is also finished soon after fermentation. Final blends are made out of the individual tanks prior to bottling.
Soil / Viticulture practices
The cultivar is grown on a variety of soil types in the Malmesbury region, but mainly shale and oakleaf.
The Swartland falls within the coastal winter rainfall area. Warm summers, moderated by cool Atlantic breezes. Annual rainfall: 400mm
June is soft, dry and well balanced, with delicious chocolate, plum and berry aromas on the nose. The palate is fruit forward, medium-bodied with lingering aftertaste. She is an ideal compliment to lamb, steak, and/or grilled vegetables.
Official Analysis ￼￼
Residual Sugar: 2.2 g/l
Total Acid: 5.6 g/l