Fruit is selected from vineyards in the Swartland, grown on rich granite and shale soils. Harvested at optimum ripeness to ensure fruit driven notes and soft tannins, the grapes are crushed and fermented in stainless steel tanks at 17-22 degrees C. Pump-over takes place twice daily to wet the cap and aerate the fermenting wine and once daily at the end of fermentation not to extract to much tannins. Wine is fermented down to 5 g/litre residual sugar and pressed before being pumped back into stainless steel tanks. This ensures soft tannins and no-over extraction of any harsh tannins. Malo-lactic fermentation follows and the wine is kept on the lees until bottling to ensure great mouth feel.
Youthful, vibrant and packed with damson and dark berry fruit. The palate is rich and full flavoured with a hint of black pepper and star anise.
Marinated lamb, chargrilled aubergine or portobello mushrooms.