The grapes from these vineyards display greater spice notes than what we typically get in the Robertson region.
Grapes are harvested by hand for greater quality assurance. The grapes are immediately destemmed, but not crushed. Fermentation took place in stainless steel tanks for a period of 15 days at controlled temperatures. Aerated racking was done twice daily to ensure clean fermentation and soft tannins. The grapes were pressed in a bladder press, after which malolactic fermentation was completed in a combination of stainless steel tanks, American and French oak barrels.
30% of the total wine was aged in a mixture of French and American oak for a period of 8 months, whilst the remaining wine was aged in stainless steel tanks.
Acidity: 5.8 g/l
Residual Sugar: 3.8 g/l
The nose shows prominent aromas of dark cherry and sweet violet, with additional notes of pepper. The palate is soft and juicy, with freshness and a long finish.
Food pairing by our chef
Slow cooked oxtail with seasonal vegetables.