R1,200.00
Tasting Notes:
Deep garnet with gradation to the rim. Restrained nose with little initial primary fruit, but when decanted, opens to show cassis, sweet woodsmoke, herbal scrub and fine pencil shavings. Full bodied and intricate on the palate. Development in the glass highlights varietal characteristics in the guise of red and black fruit, together with dark chocolate, leather, prominent spice, and pleasant savouriness. The palate is supported by a fine backbone of acidity, grippy tannins and a trace of minerality. The wine will benefit with additional cellaring.
Suggested Food Pairing:
Meat, glorious, meat in all its forms.
Winemaking Practice:
All eight varieties were vinified separately after being harvested at optimal ripeness. The grapes underwent a cold soak of 48 hours and in that time regular pump overs ensured sufficient colour extraction. Natural fermentation started whereafter a cultured yeast was used to complete fermentation. Regular pump overs ensured good colour and tannin extract. The wine was left post fermentation on their skins for 21 days, before being individually pressed to barrels. Malolactic Fermentation and maturation in 100% new 300 L French Oak barrels for 26 months. The wine was racked and bottled with only an adjustment of sulphur.
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