The Stellenbosch grapes were handpicked at 25° balling, destalked and crushed. A portion of the wine was then handsorted and fermented in open top fermenters. The wine was left on the skins for extended maceration before going to barrels for malolactic fermentation and maturation. The components were blended after 16 months of aging. The wine matured in a combination of French and American oak barrel, with 30% new wood used
Although already showing well in the glass, this wine will mature well with time, to reveal layered complexity and longevity.
Anthony de Jager
|Wine of Origin||
Deep ruby colour
Fresh blackberries and oak spice with a hint of mint.
Complex yet smooth and mouth filling with vanilla and berries and well-balanced tannins and length.
Cabernet Sauvignon: 100%