The grapes for this wine came from various Shiraz vineyard in the Paardeberg region.
The grapes are harvested at optimum ripeness to ensure good fruit with a dark red colour. The grapes are destemmed and crushed at the cellar and after directly pumped to stainless steel tanks. Cold maceration is applied for two days before fermentation to extract as much colour and flavour as possible.
After fermentation is started, the wine on the skins is left to ferment at cool temperatures (16 – 23 °C). During the fermentation process the skins and must is continually mixed for optimum flavor and colour extraction as well as even fermentation.
After completion of the fermentation process the skins are pressed to obtain the dry wine. First fill and second fill French Oak barrels used for wood maturation.
Pronounced savoury and spicy aromas, followed by rich concentrated flavours of blackberry and prune.
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