This wine is a blend of 54% Cabernet Sauvignon, 24% Merlot and 22% Petit Verdot from Vineyards around Stellenbosch.
All vineyards are un-irrigated and produce low yielding fruit (4 to 6 t/ha) giving a pure expression of its environment. The grapes are ripened to peak maturity (between 24 and 25 degrees brix) 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 to 14 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 being pressed 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 small 225 liter French barriques of which 35% is new and lasts for 22 months with regular rackings. The wine was bottled in January 2017 without fining or filtration.
10 300 bottles were produced.
- PH: 3.58
- TA: 5.45 g/l
- RS: 2.0 g/l
- Alc: 14.50% by vol
The wine has a brilliant deep dark plum colour.
Intense aromas of Cassis, strawberries, and Mulberries emanate from the glass. These fruit aromas are intertwined with hints of tobacco, cedar and clove spice.
There is a burst of ripe black fruits when the wine enters the palate leading to a textured mid-palate of savoury notes such as black olives and spice.
The finish is long, dry and textured.
Best served with venison pie, beef fillet with a red wine sauce or an oxtail stew. The wine also pairs well with hard cheeses.
This wine can be enjoyed immediately after release but will improve with cellaring for up to 10 years from harvest.