2022 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.2 g/L
pH 3.59
Total Acidity 5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 28 February - 11 March 2022
Brix at Harvest 24.1°
Grape Clone 192 and 343
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types French
Production Details Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well-structured wines with lovely intensity. Yield: 10 t/ha Yeasts: Alchemy4 / X-Pure Fermentation temp: 24°C - 27 °C Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavour profile. Fermentation is done in stainless steel fermenters, and a combination of aerative pump overs and punch down techniques are used to ensure optimal colour, tannin and flavour extraction. Once fermentation is complete the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels. Wood maturation: 18 months in French oak barrels, 15% new, balance in older barrels.
Tasting Notes
Ripe plum, dark cherry flavours lead on the palate, supported by subtle oak spice. The tannins are fine, well-integrated, giving the wine a smooth, structured finish. Balanced, approachable now, with enough depth to develop further with time
Food Pairing Roasted duck with berry reduction sauce, Grilled Portobello mushrooms
Vintages
2021 Technical Specifications
Alcohol 14.0%
Residual Sugar 2 g/L
pH 3.4
Total Acidity 5.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 4 March 2021
Brix at Harvest 23.9°
Grape Clone 192 and 343
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French
Production Details Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well-structured wines with lovely intensity. Yield: 12 t/ha Yeasts: Alchemy4 Fermentation temp: 24°C - 27 °C Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavour profile. Fermentation is done in stainless steel fermenters, and a combination of aerative pump overs and punch down techniques are used to ensure optimal colour, tannin and flavour extraction. Once fermentation is complete the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels. Wood maturation: 18 months in French oak barrels, 25% new, balance in older barrels.
Tasting Notes
This Merlot embodies a remarkable balance between smooth elegance, vibrant fruitiness, making it a true delight for the senses. Ripe red cherries, luscious plum dominate the aroma, creating an alluring entrance that promises a flavourful experience. The finish is long-lasting, graceful, leaving a lasting impression of the wine’s inherent finesse
Food Pairing Roasted duck with berry reduction sauce, Grilled Portobello mushrooms
2020 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.8 g/L
pH 3.46
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 19 February - 28 February 2020
Brix at Harvest 23.5°
Grape Clone 192 and 343
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French
Production Details Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavour. Yield: 11 t/ha. Yeasts: X-pure & Alchemy4. Fermentation temp: 24°C - 27 °C. Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavour profile. Fermentation is done in stainless steel fermenters, and a combination of aerative pump overs and punch down techniques are used to ensure optimal colour, tannin and flavour extraction. Once fermentation is complete the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels. Wood maturation: 18 months in French oak barrels, 25% new, balance in older barrels.
Tasting Notes
smooth elegance, vibrant fruitiness, ripe red cherries, luscious plum, flavourful, long-lasting finish, graceful, finesse
Food Pairing Roasted duck with berry reduction sauce, Grilled Portobello mushrooms
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.8 g/L
pH 3.55
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 15 February 2019 - 14 March 2019
Brix at Harvest 23.0°
Grape Clone 192 and 348A
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French
Production Details Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavour. Yield: Approximately 9.7 t/ha Yeasts: X-pure & Alchemy3 Fermentation temp: 24°C - 27 °C Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavour profile. Fermentation is done in stainless steel fermenters, and a combination of aerative pump overs and punch down techniques are used to ensure optimal colour, tannin and flavour extraction. Once fermentation is complete the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels. Wood maturation: 18 months in French oak barrels, 25% new, balance in older barrels.
Tasting Notes
The wine shows bright, red fruit, hints of spice on the nose, with concentrated flavours on the palate, soft, polished tannins. Hints of dark chocolate complete this wonderfully balanced wine
Food Pairing Mushroom risotto, rich pastas and grilled meats
2018 Technical Specifications
Alcohol 14.5%
Residual Sugar 2 g/L
pH 3.48
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 6 January 2018 - 26 January 2018
Brix at Harvest 23.7°
Grape Clone 192 and 348A
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity. Yield: Approximately 8.6 t/ha Yeasts: X-pure Fermentation temp: 24°C - 27 °C Method: De-stalked, hand sorted with whole berries pumped into stainless steel fermenters, cold soak for 2 days, pumped over twice a day for 5 days, generally with an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation, the wine is pressed and racked to barrel for malolactic fermentation. Wood maturation: 18 months in French oak barrels, 30% new, balance in older barrels.
Tasting Notes
The wine shows bright, red fruit, hints of spice on the nose, with concentrated flavours on the palate, soft, polished tannins. Hints of dark chocolate complete this wonderfully balanced wine
Food Pairing Mushroom risotto, rich pastas and grilled meats
2017 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.8 g/L
pH 3.42
Total Acidity 6.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 13th February 2017
Brix at Harvest 25.0°
Grape Clone 192 and 348A
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details Vintage: Cool nights throughout the growing season with dry warm days resulted in healthy grapes with smaller berries with great intensity of flavour. Yield: Approximately 10.7 - 12.77 t/ha Yeasts: Natural occurring yeasts Fermentation temp: 27 °C Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermenters, cold soak for 2 days, pumped over twice a day for 5 days, generally with an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation, the wine is pressed and racked to barrel for malo-lactic fermentation. Wood maturation: 18 months in French oak barrels, 30% new, balance in older barrels.
Tasting Notes
The wine shows bright, red fruit, hints of spice on the nose, with concentrated flavours on the palate, soft, polished tannins. Hints of dark chocolate complete this wonderfully balanced wine
Food Pairing Mushroom risotto, rich pastas and grilled meats
2016 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.71 g/L
pH 3.45
Total Acidity 5.74 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 9th February 2016
Brix at Harvest 24.8°
Grape Clone 192 and 348A
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details Vintage: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening at the same time. A tough vintage for the winery crews. Yield: Approximately 10.7 - 12.77 t/ha Yeasts: Natural occurring yeasts Fermentation temp: 27 °C Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermenters, cold soak for 2 days, pumped over twice a day for 5 days, generally with an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation, the wine is pressed and racked to barrel for malo-lactic fermentation. Wood maturation: 18 months in French oak barrels, 30% new, balance in older barrels.
Tasting Notes
The wine shows bright, red fruit, hints of spice on the nose, with concentrated flavours on the palate, soft, polished tannins. Hints of dark chocolate complete this wonderfully balanced wine
Food Pairing Mushroom risotto, rich pastas and grilled meats
2015 Technical Specifications
Alcohol 14.29%
Residual Sugar 2.1 g/L
pH 3.5
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 10th February till 17th February
Brix at Harvest 24.8°
Grape Clone 192 and 348A
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details Vintage: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening at the same time. A tough vintage for the winery crews. Yield: Approximately 10.7 - 12.77 t/ha Yeasts: Natural occurring yeasts Fermentation temp: 27 °C Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermenters, cold soak for 2 days, pumped over twice a day for 5 days, generally with an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation, the wine is pressed and racked to barrel for malo-lactic fermentation. Wood maturation: 18 months in French oak barrels, 30% new, balance in older barrels.
Tasting Notes
The wine shows bright, red fruit, hints of spice on the nose, with concentrated flavours on the palate, soft, polished tannins. Hints of dark chocolate complete this wonderfully balanced wine
Food Pairing Mushroom risotto, rich pastas and grilled meats
2014 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.4 g/L
pH 3.89
Total Acidity 5.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 5th March - 7th March
Brix at Harvest 23.8°
Grape Clone 192 and 348A
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details Vintage: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening at the same time. A tough vintage for the winery crews. Yield: Approximately 10.7 - 12.77 t/ha Yeasts: Natural occurring yeasts Fermentation temp: 27 °C Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermenters, cold soak for 2 days, pumped over twice a day for 5 days, generally with an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation, the wine is pressed and racked to barrel for malo-lactic fermentation. Wood maturation: 18 months in French oak barrels, 30% new, balance in older barrels.
Tasting Notes
The wine shows bright, red fruit, hints of spice on the nose, with concentrated flavours on the palate, soft, polished tannins. Hints of dark chocolate complete this wonderfully balanced wine
Food Pairing Mushroom risotto, rich pastas and grilled meats
2013 Technical Specifications
Alcohol 14.5%
Residual Sugar 2 g/L
pH 3.69
Total Acidity 5.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 26th February - 5th March
Brix at Harvest 25.8°
Grape Clone 192 and 348A
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details Vintage: Cool start to season delaying harvest by a week or so leading to an exceptional vintage with red wines of great purity, elegance and concentration. Yield: Approximately 10.8 t/ha Yeasts: Natural occurring yeasts Fermentation temp: 27 °C Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermenters, cold soak for 2 days, pumped over twice a day for 5 days, generally with an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation, the wine is pressed and racked to barrel for malo-lactic fermentation. Wood maturation: 18 months in French oak barrels, 30% new, balance in older barrels.
Tasting Notes
The wine shows bright, red fruit, hints of spice on the nose, with concentrated flavours on the palate, soft, polished tannins. Hints of dark chocolate complete this wonderfully balanced wine
Food Pairing Mushroom risotto, rich pastas and grilled meats
2012 Technical Specifications
Alcohol 14.9%
Residual Sugar 2.5 g/L
pH 3.66
Total Acidity 5.5 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 8th - 14th March
Brix at Harvest 25.2°
Grape Clone 192 and 348A
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details Vintage: Dry season with cool weather during the ripening period resulting in ideal conditions for production of elegant, well balanced wines. Yield: Approximately 10.8 t/ha Yeasts: Natural occurring yeasts Fermentation temp: 27 °C Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermenters, cold soak for 2 days, pumped over twice a day for 5 days, generally with an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation the wine is left on the skins for two days before pressing and then racked to barrel for malo-lactic fermentation. Wood maturation: 18 months in French oak barrels, 30% new, balance in older barrels.
Tasting Notes
A wonderfully balanced, juicy Merlot with up-front red fruit, dark chocolate, round, polished tannins
Food Pairing Mushroom risotto, rich pastas and grilled meats
2011 Technical Specifications
Alcohol 14.89%
Residual Sugar 2.1 g/L
pH 3.62
Total Acidity 5 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 22nd & 23rd February
Brix at Harvest 24.7°
Grape Clone 192 and 348A
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details Vintage: Warm and windy vintage the driest season in some years with different varietals ripening at the same time making it a tough harvest for the winery crew Yield: Approximately 10.8 t/ha Yeasts: Natural occurring yeasts Fermentation temp: 27 °C Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermenters, cold soak for 2 days, pumped over twice a day for 5 days, generally with an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation the wine is left on the skins for two days before pressing and then racked to barrel for malo-lactic fermentation. Wood maturation: 18 months in French oak barrels, 30% new, balance in older barrels.
Tasting Notes
A wonderfully balanced, juicy, up-front red with smoky fruit flavours, surprisingly firm tannins
Food Pairing Mushroom risotto, rich pastas and grilled meats
2010 Technical Specifications
Alcohol 15.14%
Residual Sugar 2.4 g/L
pH 3.67
Total Acidity 5.9 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 3th – 8th March
Brix at Harvest 25.0°
Grape Clone 192 and 348A
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details Vintage: Moderate to warm weather spells led to near perfect ripening conditions. Possibly one of the best vintages the Cape has seen. Yield: Approximately 10.8 t/ha Yeasts: Natural occurring yeasts Fermentation temp: 27 °C Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermenters, cold soak for 2 days, pumped over twice a day for 5 days, generally with an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation the wine is left on the skins for two days before pressing and then racked to barrel for malo-lactic fermentation. Wood maturation: 18 months in French oak barrels, 30% new, balance in older barrels.
Tasting Notes
A wonderfully balanced, juicy, up-front red with smoky fruit flavours, surprisingly firm tannins
Food Pairing Mushroom risotto, rich pastas and grilled meats
2009 Technical Specifications
Alcohol 15.09%
Residual Sugar 1.5 g/L
pH 3.67
Total Acidity 5.2 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 4th – 9th March
Brix at Harvest 24.6°
Grape Clone 192 and 348A
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Production Details Vintage: Like 2008, there was a late start to the 2009 harvest. Long, moderate to dry warm spells led to near perfect ripening conditions. Possibly one of the best vintages the Cape has seen. Yield: Approximately 10.9 t/ha Yeasts: Natural occurring yeasts Fermentation temp: 27 °C Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermenters, cold soak for 2 days, pumped over twice a day for 5 days, generally with an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation the wine is left on the skins for two days before pressing and then racked to barrel for malo-lactic fermentation. Wood maturation: 18 months in French oak barrels, 40% new, balance in older barrels.
Tasting Notes
A wonderfully balanced, juicy, up-front red with smoky fruit flavours, surprisingly firm tannins
Food Pairing Mushroom risotto, rich pastas and grilled meats
2008 Technical Specifications
Alcohol 15.05%
Residual Sugar 1.7 g/L
pH 3.75
Total Acidity 5.2 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 4th – 10th March
Brix at Harvest 25.0°
Grape Clone 192 and 348A
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Production Details Vintage: Moderate to warm vintage. Yield: Approximately 10.9 t/ha Yeasts: Natural occurring yeasts Fermentation temp: 27 °C Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermenters, cold soak for 2 days, pumped over twice a day for 5 days, generally with an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation the wine is left on the skins for two days before pressing and then racked to barrel for malo-lactic fermentation. Wood maturation: 18 months in French oak barrels, 40% new, balance in older barrels.
Tasting Notes
Ripe berry, plum fruit, with hints of tomato bush, herbs. Soft, integrated tannins make this a wonderfully balanced wine
Food Pairing Mushroom risotto, rich pastas and grilled meats
2004 Technical Specifications
Alcohol 15.1%
Residual Sugar 1.8 g/L
pH 3.43
Total Acidity 5 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 8th – 17th March
Brix at Harvest 25.3°
Grape Clone 192
Vine Age Planted 1988
Fermentation Vessels Stainless Steel
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details Vintage: Moderate to warm vintage, good even ripeness of fruit Yield: Approximately 7 t/ha Yeasts: Natural occurring yeasts Fermentation temp: 28 °C Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermenters, cold soak for 2 days, pumped over twice a day for 5 days, generally with an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation the wine is left on the skins for two days before pressing and then racked to barrel for malo-lactic fermentation. Wood maturation: 20 months in French oak barrels, 30% new, balance in older barrels.
Tasting Notes
Juicy, up-front fruity flavours are backed up with surprisingly firm tannins, it appears gentle, but packs a punch
Food Pairing Mushroom risotto, rich pastas and grilled meats
Producer Information
Website
Address
Helshoogte Road, Stellenbosch, Western Cape, South Africa
Phone
+27 21 885 1924
Email
Owner
Gyles Webb
Cellarmaster
Rudi Schultz