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 (65%) and American (35%) oak barrel, with 30% new wood used
Bright ruby in the glass. A complex nose of blackcurrant leaf and mint, accompanied by squashed ripe black cherries. Palate is full displaying smoked dark fruits with hints of leather. Rounded by grippy tannins
|Wine of Origin||
Bright ruby red colour
Blackcurrant leaf and mint, accompanied by squashed ripe black cherries.
Smoked dark fruits with hints of leather. Rounded by grippy tannins
Cabernet Sauvignon: 100%