The grapes for this wine came from ten year old Cabernet Sauvignon – and eight year old Merlot blocks planted in rich well drained Swartland/Glenrosa soil types.
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.
A rich mouthfeel which is perfectly balanced by well-defined layers of ripe red berries and black fruit.
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