Tasting note: Dark red, purple in colour, the wine has tones of blackcurrant, violet and cedar aromas with touches of mint. The rich, ripe opulent but youthful palate has plummy fruit, a background of new oak and fine tannins.
Food suggestion: An ideal wine with slow-roasted lamb with rosemary/garlic
In The Vineyard
The vineyards are also influenced by southerly breezes during the summer months which have a beneficial effect. Further parcels of fruit are sourced from complimentary sites within the Stellenbosch and Paarl area
Harvest commenced in March. The grapes were harvested from a few different Cabernet Sauvignon vineyards at between 23.8° and 25.4° Balling.
In The Cellar
The grapes were de-stemmed and fermented in 10 000 litre stainless steel tanks. The juice was pumped over the skins daily to extract colour, tannins and flavour. Once fermentation was completed, the wine was left on the skins for a further 6 – 11 days to macerate. The wine was racked off the skins and malolactic fermentation was completed, partially in barrels and in tanks. The wine was then racked and transferred to French oak barrels for 12 – 16 months
Quality & Craft