Bright amber in colour with rich aromas of candied orange peel, toffee, and potpourri. The palate delivers a rich flavour of pecan nut pie, with notes of vanilla and nutmeg spice adding complexity. Mouth filling and smooth, the satin texture on the palate seamlessly ties together layers of flavour that linger endlessly on the finish.
Always with a focus on Cabernet Sauvignon and Syrah, it is only natural to use Cabernet Sauvignon as the variety from which we make our brandy. The base wine for this brandy is made from Cabernet Sauvignon grapes from Rust en Vrede Estate. The grapes are picked at approximately 21 balling, with a focus on low phenolics and zero sulphur. Juice is pressed off the skins immediately, with a high acidity for preservation in the absence of sulphur, then cold fermented with selected yeasts. After fermentation the base wine is left on the gross lees for protection, and distillation takes place as soon as possible, usually at the end of April or beginning of May each year.