Tracked from vineyard sites ranging from warmer Southern slopes basking in long hours of sunlight to cooler pockets of vines where African ocean breezes ensure ultimate expression of cultivar and land. Hand-harvested in late March at an average of 24°B.
Fermented on the skins for 7 days at 24 – 28°C with three aerations per day. After pressing, the young wine is matured on French Oak staves for 3 months where malolactic fermentation is completed.
Rich and ruby packed with plenty of dark forest berry aromas that slide to a smooth entry with rampant ripe blackcurrant and pastille flavours, beautifully integrated with savoury oak spice and a plush succulent finish.
For Your Drinking Pleasure
An honest red wine that is ready to drink now or within a year or two. Don’t wait too long. Enjoy slightly chilled with your favourite juicy steak, roast or casserole. Also great with tomato-based Italian food or full-flavoured hard cheese.
Residual Sugar 10.0 g/l
Total Acidity 5.5 g/l
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