Regular “punch-downs” of perfectly grown grapes in open-top stainless-steel tanks, with extended skin maceration, before the wine is transferred to French oak barrels and 20 months’ maturation. Result in a wine with aromas of red berries and hints of peppercorn “spiciness” which then leads through to a palate layered with profiles of tobacco and leather, plummy richness on the mid-palate and finishing off with soft, velvety tannins.
Initial a romas of red berries with hints of green peppercorn (spiciness) leads through to layered profiles of tobacco and leather, rounding off into a plummy richness on the mid palate and finishing off with soft, velvety tannins.
Will complement most red meat dishes and an array of cheeses, however, it is also delicious on its own.
Cultivar/s: Shiraz 60% | Cabernet Sauvignon 29% | Merlot 6% and Cabernet Franc 5%
Winemaker: Jacques Maree
Vinification: Individual grape parcels were crushed and fermented in open top stainless steel tanks with regular punch downs (4 5 times daily). Followed by extended skin maceration. The wines were then racked (transferred) to a combination of 1st, 2nd and 3rd fill French oak barrels, and left to mature for 20 months.
Average Yield: 6½ 7 tons/Ha
Harvested: February-April 2015
Bottled: April 2017
Maturation: 30% in NEW, 1 st fill French barrels, 70% in 2 nd & 3 rd fill barrels, for 20 months
Ageing Potential: More than 15 years from vintage
Wine Analysis: Alcohol 15,12%: Residual sugar 2,10g/l Total Acidity 5,90g /l: pH 3.54
Production: 18,000 Bottles