The grapes for this wine came from the Perdeberg Region. Soils are well drained and typified as Glenrosa-Scali 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. 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. 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 14 months in second fill French oak Barrels.
A full bodied, deep red wine, bold and concentrated on the palate with a lingering dark berry aftertaste.
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