R 344 per bottle
R 2065 per 6 bottle casedelivered to your door in ZA
Scored 91 by Stephen Tanzer Internation Wine Cellar Review (May 2013). Scored 90 by Tim Atkins, SA Challenge (May 2013). Highly Recommended, Top Wine SA (February 2013). Scored 92 by Neil Martin, The Wine Advocate (January 2013). Rated 4½ Stars, John Platter 2013 (October 2012).
This sexy, uber-elegant Cabernet Franc shows the stunning heights this grape can attain! It combines a core of luscious blackberry, black cherry, and plum with expressive notes of cinnamon, tobacco, coffee, and spice. Silky tannins caress the palate, and hints of dark chocolate and a great minerality. This wine has a long and supple finish.
7 to 10 years (2017 to 2020) or longer with proper storage.
100% Cabernet Franc
Pork Loin with plum and Armagnac sauce.
Beef Fillet with Truffle sauce. Game bird with red wine sauce. Any Springbok, Ostrich or Kudu.
Soil Type: 100% Decomposed Dolomite Granite.
Age of vines: 18 - 25 years. Trellised vines and no irrigation. All from Stellenbosch and grown only on decomposed dolomite granite, which gives a great acidity and freshness to the wine and adds minerality to the finish.
Picking Date: Individual vineyard blocks each hand-picked at perfect ripeness the last week in February till the first week in March.
Grape Sugar: 24 - 25° Balling Acidity: 6.0 g/l pH at Harvest: 3.45
Grapes were hand sorted three times, crushed and left to cold soak on the skins for five days. After fermentation the grapes are basket pressed and allowed to undergo malolactic fermentation in stainless steel tanks and then aged for 18 months before bottling. Neither fined nor filtered.
Fermentation Temperature: 28°C Wood Ageing 18 months in French Vicard and Mercury oak barrels (25% new, 25% second, 25% third fill and 25% fourth fill). Neither fined nor filtered.