The unique character of this wine lies in the influence of the different vineyards from which the grapes were sourced. The grapes were harvested from two low-yielding vineyards in deep, dark red soils at around 250 meters above sea-level, planted in 1985 and 1990 respectively. All vineyard practices were performed in compliance with the South African IPW standards. Meticulous canopy management ensured optimum sunlight penetration and temperature control prior to flowering until the completion of veraison. The grapes were hand-picked to ensure vineyard selection between 24° and 25° Balling.
Sweet ripe, red fruit combine with white pepper, nutmeg and floral undertones.
Full-bodied and soft textured with mouth-filling ripe red fruit. The tannins are silky with oak flavours that linger on the aftertaste.
Notes from the Winemakers
After 24 hours of cold soaking, the must was fermented on the skins between 26ºC and 28ºC in closed, specially designed auto fermenters until dry. During this period the maximum fruit, colour and tannin extraction from the skins was made possible through very soft, continuous timer-regulated pump-over cycles. To soften the texture, the wine was left on the skins for one week after the fermentation period. Controlled malolactic fermentation took place in tank after which the wine was matured for 14 months in a combination of new and 2nd fill French oak barrels.
The complex palate makes it an ideal companion to mutton pie, a selection of Italian cured meats and gammon with a sweet and spicy glaze. Also enjoyable with goats milk cheese and pecorino cheese.