The grapes for this wine come from the Paardeberg Region. The soil are well drained and typified as Swartland/Glenrosa soil types.
The grapes are harvested at optimum ripeness to ensure good fruit, a dark red colour and good structure. The grapes are destemmed and crushed at the cellar and after directly pumped into stainless steel tanks. Gold 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 temperatures between 23-26 degree Celsius. During fermentation the skins and must is continually mixed for optimum flavour and colour extraction as well as even fermentation. The wine was matured for 20 months in First filled French oak Barrels.
This full-bodied red wine is well structured, elegant and soft, with cassis and cherry flavours. There is an underlying smokiness on the nose. Aromas of juicy fruit carry through to an elegant and a superbly balanced finish.
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