Dense ruby with a cerise rim. A rich nose of plums, cigar box cedar wood, spice, and a touch of vanilla. Basket of cassis and chewy berry fruit beneath firm wood. Opulent layers reminiscent of a rich Christmas pudding.
Serve at 17 – 19°C. Entrecôte with pepper sauce and crisp frites; pan-fried rump steak with mustard; beef stroganoff; devilled kidneys; Springbok fillet sizzled over hot coals; ostrich neck potjie; black mushroom and olive pasta; and farmhouse cheddar cheese.
in the vineyard : Soil Type: Decomposed Malmesbury Shale
Age of vines: Planted in 1985 and 1990
Trellising: Bush vines and Perold
Vine Density: Varies from block to block
Yield: 5.9 tonnes per hectare
Irrigation: Yes, some
in the cellar : After being picked at phenolic ripeness, the grapes were lightly crushed and fermented on their skins, for 18 days, in open stainless steel tanks at 31°C. During this time the juice was pumped over several times a day in order for the juice to remain in constant contact with the skins, ensuring full colour and extract. The wine was lightly pressed and placed in 100% new French oak barriques, where it underwent malolactic fermentation. It was racked three times, in the traditional French free flow method, before undergoing further 18 months barrel maturation. It was then lightly filtered and bottled.
Wood ageing: Total of 14 months in new French Oak Vicard Barrels
Total production: 1 260 x 12 cases