Worcester and coastal area.

Deep red in colour. Variety of aromas ranging from peppery notes, juicy dark berries and slightly savoury aromas. 

The grapes were handpicked at optimum ripeness, selected, de-stemmed and gently crushed. Cold maceration took place at 10-12ºC prior to fermentation in stainless steel tanks. Daily pump-overs were conducted for optimum extraction of colour and flavour. Wines from selected tanks were blended and fined, and matured for 6 months before bottling.

Pepper steak with wild mushrooms, roast venison with cherry sauce.

• Alc 14 %   
• TA 5.4 g/l   
• RS  3-4 g/l   
• pH 3.65

Breedekloof, Swartland, Coastal and Paarl

Temperatures: Winter 17C; Summer 25C

Annual rainfall 220mm

Proximity from the ocean 100km

Alluvial, Oakleaf, River bed and Tukulu

Deep red colour. Variety of aromas ranging from peppery notes, juicy dark berries and slightly savoury aromas.  Juicy palate which follows through to a spicy yet soft lingering finish.

Grapes were handpicked at optimum ripeness, sorted, de-stemmed and gently crushed. The juice was chilled to 10-12ºC to enable cold maceration prior to fermentation in stainless steel tanks. Daily pump-overs were carried out during fermentation to extract further colour and flavour. Wines showing well-preserved fruit were selected for blending and fining. Sterile bottling took place after 6 months of maturation and integration.

Best to drink now or within the 2-3 harvest from harvest.

• Alc: 14%
• TA >5.4g/l
• RS: 3-4g/l
• pH <3.65