44 % Cab. Sauv., 35 % Merlot, 11 % Cab. Franc, 7 % Petit Verdot, 3 % Malbec
Beef Steak, Braised Beef Short Ribs, Rosemary Lamb Shanks, Gourmet Burgers
Extremely warm and dry, with below average rainfall and cold units during the preceding winter. During ripening the night-time temperatures were cooler than normal, resulting in good acid and flavour development. A challenging vintage producing sound, concentrated wines that should peak earlier.
Winemaking / Maturation
We usually start to pick around middle of February. All the grapes for our red wines are hand harvested, destemmed, and then crushed. Some batches will be cooled over night for a pre cold maceration. We use only natural fermentation, and no finings are used at all. Fermentation and maceration can last from 5 – 30 days. Traditional small open top fermentation tanks are used for extraction as well as alcoholic fermentation. The wine will be aged for minimum of 12 months in small French oak barrels, before blending and bottling.
Deep dark colour. A classic blend of noble varieties, crafted from dry land low yielding Organic Vineyards in Stellenbosch. Full bodied with lovely tannins, exceptional fruit and a long lingering finish. Complex, structured and age worthy. Enjoy4 – 15 years after harvest.
Alc: 14,19% vol
RS: 2,2 g/l
TA: 5,8 g/l
Free SO2: 0 mg/l
Total SO2: 63 mg/l
VA: 0,71 g/l