Winemaking Notes

This wine is a blend of 54% Cabernet Sauvignon, 22% Petit Verdot and 22% Merlot.

The vineyards are unirrigated, or irrigated with drip irrigation when absolutely necessary. They are low yielding vineyards (4 to 8 t/ha), giving a pure expression of their environment.

The grapes are ripened to peak maturity (around 25 Balling) before being hand harvested and delivered to the cellar. After desteming the berries pass over a sorting table for the removal of all unwanted material, raisins and green berries. The berries then fall through a crusher and drop via gravity into wooden fermenters.

Fermentation takes place by the yeast naturally occurring on the grape and can take up to14 days to complete. Extraction occurs through regular pumpovers, punch-downs or délestage. Depending on tannin quality, ripeness and development the wine may remain on the skins for up to two additional weeks before pressing in a basket press.

Malolactic fermentation takes place in barrel, after which the wine is racked and returned to barrel for further maturation.

Maturation takes place in 225-litre French barriques - of which 40 % are new - and lasts for 20 months with regular rackings. The wine received a light egg white fining before bottling with no filtration.

6000 bottles were produced.

Technical Analysis Technical Analysis

  • PH: 3.78
  • TA: 5.1 g/l
  • VA: 0.63 g/l
  • RS: 2.1 g/l
  • Alc: 14.5 % by vol.

Colour Colour

A dark, rich garnet colour with a deep ruby rim.

Nose Nose

The nose offers lifted notes of roasted spices and coffee beans underscored by warm scents of bitter chocolate, blackcurrant pastilles and cured ham. An inviting bouquet that is complemented by spicy cedar aromatics.

Palate Palate

The aromas offered by the wine are suitably echoed in the first sip where chocolate and roasted cashew combine with ripe mulberry and cassis. This medium bodied red blend has supple tannins and a classically dry finish, tempered by the minerality of Cabernet Sauvignon and the richness and density of Petit Verdot.

Food Pairing Food Pairing

Beef tenderloin with a red wine and bone marrow sauce. Venison chops with blackberry compote. Duck and wild mushroom risotto.

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