Rich, ruby-red colour. A fusion of sweet, ripe fruit and black currant tones ending in sweet, spicy, liquorice hints. Rich, lovely palate of sweet, spicy characters. Wood well integrated and complements a well-balanced medium to full bodied wine.
Enjoy within the next 3 years.
Serve with beef fillet or roasted lamb, green beans and potatoes.
Premium blocks are chosen prior to harvest, manage in such a way for quite low yields every year. All fruit are sourced from the Stellenbosch region with its Mediterranean climate and loamy clay soils.
Harvested at optimum ripeness from end February to mid March.
Cold soaking and slow fermentation process leads to good intense extract with excellent flavour profile. Fermentation takes place in static red fermenters at temperature of 24° -27° C. Three days of maturation on skins post fermentation. Malolactic fermentation and maturation in 300-litre French and American oak barrel - 14 months (40% of final bottled product), balance matured for 8 months on French and American oak staves in stainless steel tank.