The grapes for this wine came from twelve year old
Merlot, eight year old Cabernet Sauvignon, eight year old
Shiraz and four year old Cabernet Franc blocks planted in
rich well drained Swartland/Glenrosa soil types.
The grapes are harvested at optimum ripeness to ensure
good fruit, a dark red colour and a good structure. The
grapes are destemmed and crushed at the cellar and after
directly pumped to stainless steel tanks. Cold maceration
is applied for two days before fermentation to extract as
much colour and flavour as possible.
After fermentation is started, the wine on the skins is left
to ferment at cool temperatures (16°C - 23°C). During
fermentation the skins and the must is continually mixed
for optimum flavour and colour extraction as well as even
After fermentation the skins are pressed to obtain the dry
wine. Medium toasted American oak is used for wood
Delightful cherry overtones, intense colour, the nose full
of ripe fruit with chocolate and figgy overtones. Palate
sweetish and dense richly textured.
Residual Sugar: 3.30g/l