Tracked from vineyards ranging from warmer Southern slopes basking in long hours of sunlight to cooler pockets of vines where African ocean breezes ensure ultimate expression of cultivar and land. Hand-harvested in February and March at an average of 24°B.
Fermented on the skins for 7 days at 24 – 28°C with three aerations to unleash inherent colours and flavours. Once dry, the young wine is pressed and placed on French Oak before malolactic fermentation and left for a further 3 months for best integration.
Great ruby intensity with liberal ripe plum and spice on the nose before a smooth lush entry with lashings of black cherry, mulberry and plum fruit flavour well incorporated with deft oak notes.
FOR YOUR DRINKING PLEASURE
An honest easy-drinking red wine that makes a fabulous social sipper ready to drink now or within a year or two of vintage. Don’t wait too long. Enjoy with roast lamb, grilled pork chops or anything Italian.