Vines are trellised and planted in the shale soils towards the North East parts of the Valley (bordering the Swartland Region). Produced from only free run juice and fermented on skins in stainless steel tanks. The ripe stems are left on bunches to add to the overall tannin quality of the wine whilst whole bunch fermentation takes place. After a third of the sugar has fermented, delestage is done once per day. The wine is drawn off at the bottom of the tank and transferred into a separate tank. Once complete, it is then transferred back into the fermentation tank onto the skins and stems. This method ensures more air is incorporated into the wine which helps to release the fresh, fruity and spicy aromas known so well in this wine. The wine is left on fine lees for an extended period for greater palate weight and mouthfeel.
This absolutely reflects the super fantastic vintage and proof of how far South African reds have come in the past 10 years. It’s fresh, vibrant, positively thrumming with sappy wiry fruit with a bright mineral palate, cranberry fruit and a long, essential finish.
This wine was made with the barbecue in mind, it's a great partner to homemade burgers or sticky spare ribs.