A translucent burgundy colour in the glass with spicy fuit-driven notes of wild berries, plum and peppery cured meats. Focused, linear tannins on the palate with hints of spicy cured meats and fynbos.
The origins of winemaking can be traced back to Georgia, the small country lying between the Black Sea and the Caucasus Mountains, where wine has been made for the past eight thousand years. This ancient method, still in use today, involves fermenting the grapes, along with their stalks, skins and pips, in large, handmade terracotta vessels known as Qvevri.
These terracotta pots are buried in the ground for natural temperature control with the resulting tannins high in antioxidants, acting as nature’s preservative for the wine. Spice Route’s qvevri wines have been made in these same terracotta vessels, hand-crafted in Georgia and carefully shipped across the world. Our winemaker, Charl du Plessis, makes this delicious wine in the same ancient style that he learned in Georgia,using only naturally-present wild yeasts and minimal intervention. Enjoy this true, natural expression of the grapes and consume within two days of opening.
Our OBSCURA Red Blend is made up of two Qvevri of whole-bunch Shiraz, one Qvevri of destalked Carignan and one whole berry Mourèdre with natural fermentation starting spontaneously after seven to eight days. During fermentation, the cap was punched down with a special wooden tool four times a day, after which the wine was left on the skins for a further six months, receiving gentle daily punch downs. With no additives or adjustments made, the extended skin contact helps with the extraction of tannins, aiding in preserving the wine and acting as a natural alternative to SO . Thereafter, the wines were separated from the skins without pressing, and the components allowed to clarify before blending and bottling, unfiltered and unfined.
The wine may show some sediment.