Dark Burgundy in the glass. The nose has attractive notes of ripe black berries, hints of olive and savoury meat. Big and Taut tannin with dark sweet plums and liquorice core. Andoubtably Cellarable for 5 – 10 years.
The grapes were hand harvested in the Swartland dust – early morning in the second week of February. At the cellar the grapes were carefully sorted before fermentation was allowed to naturally initiate in older french oak foudres. The ferment was punched down daily and pump overs were done as needed. The wine was basket pressed after 14 days on the skins and allowed to go through malo lactic fermentation in 225L French oak barrels. The wine was gently drawn off the lees after malo and aged for a further 18 months before bottling unfined and unfiltered. This wine has had the benefit of two years in the bottle prior to release.