A full-bodied dry red wine, reflecting an intense ruby red colour. Blackcurrant flavours and a hint of spice is evident on the nose. These flavours follow through on the palate, to produce a complex wine with juicy tannins and a velvety finish.
ageing : Will mature well over the next 4 years.
Dry land vineyards with Hutton/Kroonstad soils. The vines have an average yield of 9 tons/ha. The hedge-row trellising system is employed. Average age of vines – 17 years.
The grapes were picked at 24.7 °Balling and cooled overnight in a refrigerated container. The grapes were de-stalked and crushed into stainless fermentors. Cold maceration lasted 3 days, after which the must was inoculated with UCLM S377.
During fermentation, aerated pump-overs were performed twice daily, each lasting 30 minutes. The fermented wine was allowed three days of post-fermentation maceration prior to pressing.
Malolactic fermentation was completed in tank, after which the wine was racked. A portion of the wine was sent to barrel, while the rest was tank-matured with wood alternatives. Total ageing - 10 months.
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