Deep, black cherry colour penetrating from hue to rim. A surfeit of blackcurrant/cassis, blueberry jam and plum fruit alongside souboise, graphite, vanilla pod, tobacco and cedar wood typical of a classical styled Cabernet-based blend. Full body showing a grainy texture with mid palate richness, fresh fruits as nose amalgamated with boysenberry, damson, fruitcake, coffee bean and dried herbs (clove, anise) that finish with a powdery tannin that will need a few more years to resolve and long length making one esurient for another glass.
The grapes were handpicked and crushed into stainless steel fermenters where the must was cold soaked overnight and allowed to begin fermentation spontaneously. The mash was then inoculated with a variety of cultured yeasts. The wine fermented dry on the skins, was pressed and underwent malolactic fermentation before being blended and racked to barrel for maturation. A light fining and filtration was applied just before bottling.Fermentation temperature: 23° – 28° CWood ageing: 18 months – 18 months – 44% new and 56 % 2nd fill oak barrels (225L French Oak)
Cabernet Sauvignon 47%; Merlot 23%; Petit Verdot 13%; Cab franc 9%; Malbec 8%.
Game birds, lamb potjie, steaks, meat stews, creamy pastas and gooey cheeses.