VINIFICATION:
The grapes are hand- harvested at optimal ripeness. They are then destalked, crushed and fermented for 7 days on their skins in open fermenting tanks. The average fermentation temperature is 25-30° C. After fermentation, the skins are pressed in traditional basket presses. The free run and pressed juices are combined and malolactic fermentation spontaneously takes place in the tank. Now the wine is racked and goes into oak barrels for 11 months. After barrel maturation, the wine is blended (65% Cabernet Sauvignon, 35% Shiraz), fined and bottled.
TASTING NOTES:
The wine has a deep garnet colour. Spicy and peppery on the nose with well-integrated berry flavours from the Cabernet. A medium to full bodied wine with lots of fruit and a lingering after taste. Can be enjoyed now – will also benefit from 3 – 5 years bottle maturation.
Vintage 2018
Varietal Sauvignon/Shiraz
Bottle size 750ml
6x 750ml Bottles
R1170,00
