Max 2012

Winemaking Notes

This wine is a blend of 48% Cabernet Sauvignon, 28% Merlot and 24% Petit Verdot from Vineyards around Stellenbosch.

All vineyards are unirrigated and produce low yielding fruit (4 to 6 t/ha) giving a pure expression of its environment. The grapes are ripened to peak maturity (around 25 balling) before being hand harvested and delivered to the cellar and placed in a cold store overnight at 4 degrees Celsius

After desteming the berries pass over a sorting table for the removal of all unwanted material; raisins or green berries. The berries then fall through a crusher and drop; via gravity; into small open wooden fermenters. Fermentation takes place by the yeast naturally occurring on the grape and can take anything up to14 days to complete. Extraction occurs through regular punch downs.

Depending on tannin quality, ripeness and development the wine may remain on the skins for an additional 2 weeks before pressing in a basket press. Malolactic fermentation takes place in the barrel after which the wine is racked and returned to barrel for further maturation. Maturation takes place in small 225 liter French barriques of which 42% is new and lasts for 22 months with regular rackings. The wine received a light egg white fining before bottling with no filtration.

5000 bottles produced.

Technical Analysis Technical Analysis

  • PH: 3.53
  • TA: 5.8 g/l
  • RS: 1.6 g/l
  • v
  • Alc: 14.50% by vol

Colour Colour

This wine has a dark plum color with a bright ruby rim.

Nose Nose

The nose has aromas of ripe red and black berries punctuated by smoked meats and crème de cassis.

Palate Palate

The palate is full, rich, complex and exploding with the richness of a berry compote with a fine texture on the mid-palate and firm dry tannins on the finish. The hint of cedar and toasted oak is just enough to balance the sweet fruit and dry tannins.

Food Pairing Food Pairing

Serve with smoked meats, venison pie, beef fillet with a red wine sauce or an oxtail stew made in an Osso Bucco style. The wine also pairs well with hard cheeses.

Maturation Maturation

To be enjoyed immediately after release but will improve with cellaring for up to 12 years from harvest.

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