The grapes were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Upon crushing, a temperature of 10 °C was maintained and both skins and juice were left in contact in stainless steel tanks for 10 days for optimum color and character extraction. After fermentation, flavour and color is allowed to develop for a period of 3 weeks before the wine is transferred to third filled French oak barrels for 16-22 months. The use of third filled allows us to delicately enhance the fruit flavours within the wine without destroying them.
Black cherries, violet and hints of tobacco on the nose. The wine is well structured with soft tannins, palate is bright and delicate with remarkable black fruit. Smooth lasting finish.
This wine is ideal with barbequed meats and spice-oriented dishes and will fare very well with a traditional South African braai.
Alcohol: 15,09 v/v
Residual Sugar: 2,9 g/l
Total Acidity: 6,5 g/l
Extract: 33,4 g/l