in the cellar : Wine made of selected grapes from the Western Cape, double distilled in copper pot stills where after aged in French and American oak barrels for a minimum period of 5 years. Blended with brandies up to 10 years old results in prominent aromas of dried peaches and apricot, enhanced with subtle raspberry and vanilla notes. Complex, balanced with a smooth lingering aftertaste of dried fruit and hints of smokiness obtained from the oak barrels.