Grapes are sourced from the diverse macro-climates of the Western Cape ranging from the long-lingering sunny days of our Southern slopes to the cooler areas with West Coast ocean breezes. Hand-harvested at 24°B during March.
Fermented on the skins for 7 days at 24 – 28°C with three aerations per day. After pressing, the young wine is matured on French Oak for 3 months where malolactic fermentation is completed.
Deep red with a tinge of purple to the rim oozing sweet cherry, dark chocolate and roast coffee bean appeal offset by well-integrated savoury oak spice facets and a rambunctious fruity finish.
FOR YOUR DRINKING PLEASURE
Best enjoyed within the first year or two of vintage when the fruit is most fresh and vibrant. Serve chilled for effortless social enjoyment or with fish and chips, roast chicken or macaroni & cheese.