The colour is strikingly intense dark red. Complex aromas of fresh red berries, cinnamon spice and ripe plums on the nose, trickles though onto a luscious, giving palate. Hints of vanilla and slight coconut spices is evidence of the use of exceptional quality oak barrels. Full bodied and structured to last, the palate enfolds these flavours into a synced orchestra that keeps on changing with every sip.
WINEMAKING
Harvesting occurred at optimal ripeness of 25.7° Balling. Picking was done by hand in the early morning to ensure that the grapes arrived cool at the cellar. Cold soaking was done for 48 hours before inoculation. Extraction was done by means of punch-downs every 6 hours. Fermentation lasted for 5 days and temperatures peaked at 26°C. Skins were pressed at 4° Balling and the gently pressed wine was blended with the free-run and allowed to complete fermentation before it was racked into barrels. The wine underwent MLF in 300 litre French oak barrels of which 50% was new, 30% was 2nd fill and the rest 3rd fill and then matured for 20 months. Only the 15 best barrels were chosen after a rigorous selection process to be bottled for this wine.
VINEYARDS
Grapes were sourced from low-yielding, dryland farmed, bush vines located in the Swartland. The age of the vineyard is 23 years, and the soils are that of decomposed granite and red Hutton.
FOOD PAIRING
Braised Springbok shank with mash and green beans Rosemary sprinkled, seared Karoo lamb chops Fried tofu with spicy ginger and sesame sauce.
