WINEMAKER: Abrie Beeslaar

COMPOSITION: 43% Pinotage, 33% Merlot, 22% Cabernet Sauvignon, 2% Cabernet Franc

ORIGIN: Stellenbosch

AGE OF VINES: 5 to 30 years

IRRIGATION: Supplemental

SOIL TYPE: Decomposed Granite and Hutton

YIELD:  7 tons per hectare

AGEING POTENTIAL: 5 to 7 years from vintage

PRODUCTION: 250 000 cases (6 x 750ml)

FOOD PAIRING: Pizza | Pasta | Barbequed meat | Roast chicken | Beef or lamb burgers | Beef stew

VINTAGE CONDITIONS

The preceding winter had sufficient rain and cold units. Throughout the harvesting period the weather remained favourable, with relatively warm days, no significant heatwaves and cool night temperatures.

WINEMAKING / MATURATION

Fermentation took place in open top concrete fermenters at 280C. The floating skins were punched down mechanically, every 2 hours during fermentation. The juice was drawn off the skins after 3 – 5 days. After malolactic fermentation the wine was matured for 12 months in 2nd and 3rd fill 225L French Nevers oak barrels.

TASTING NOTES

Crimson red in colour, with complimenting aromas of raspberries, dark cherries, black plums, cinnamon, and all spice. Supple, elegant tannins supported by fresh acidity which is balanced with an explosion of fruit on the palate. Juicy flavours of red and black fruits, and a hint of chocolate, all which lingers on the finish.

Recipes

• Classic Beef Burger
• Bolognese Macaroni and Cheese
• Snoek Barbeque & Sweet Potatoes