Each parcel was fermented separately to monitor vineyard expression. The Cabernets were given lengthy macerations to ensure complete extraction of the perfectly ripe fruit, but the Merlot was given even longer post fermentation maceration to encourage complete polymerization of complex tannins and add a broad, juicy and silky texture to the blend. Malolactic fermentation takes place in barrel for eight months before assessment and assemblage. The wine is aged for 21 months in 70 percent new French Nevers oak, 30 percent second fill Nevers and Alliers barrels. Deep in colour with a purple hue. Aromas of red plums, some floral notes, cedar and sweet spice. On the palate the wine is full-bodied, structured with rounded, linear tannins and wonderful notes of fresh blackcurrant and dark berry fruit, spice and leather.
Origin: South Africa
The alcoholic fermentation takes place in stainless steel after which the wine is run off into 300 litre French Oak barrel
The wine is finally bottled and left for a further 2 years before release
The blend is assembled and then allowed another year in barrel for the components to harmonise