The grapes for this wine come from the Perdeberg Region.Soils 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. 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 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 second and third filled French oak Barrels.
Full of aromas of black berry, pepper and subtle oak. The flavours are supported by firm yet accessible tannins.
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