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WINEMAKING

The grapes were fermented, using natural yeasts from the vineyard, in open stainless steel tanks at 28-30°C. Skin contact 14 days. The skins were pushed down 4 – 8 times during peak fermentation. Malolactic fermentation took place in the barrel where the wine had minimal handling. Use is made of traditional gravity flow and no mechanical pumps are used. The wines were racked 3 times over a 24-month period. There was no filtration and the sulphur levels were kept to a minimum.
Aged in 30% new French oak barrels
26 months in 225 litre barrels

TASTING NOTES

The Malbec Reserve offers Cherry, Plum, Raspberry and Blackberry on the nose. It was made with the utmost attention to detail to deliver an extremely high quality end product which can be matured for up to twelve years.

This is a full-bodied wine richly layered with plump, dark fruit flavours and a smoky finish. Excellent with dark meat, poultry and lean red meats. Malbec pairs well with earthy flavours such as beef brisket.

Wine of Origin Stellenbosch. 600 Bottles produced.

Alcohol 14.36% vol
Extract 28.1 g/L
Residual sugar 1.6 g/L
Total SO2 126 mg/L
Total acid 5.4 g/L
pH 3.70
Maturation potential up to 10-12 years