Frans K. Smit 2011

This super-blend – our flagship wine – will add a magical touch to any special occasion.


All grapes were harvested on the west and northwest facing slopes of the Helderberg and on the foothills of the Helderberg.


A chorus of ripe red berry fruits. Cherries, cassis, and a splash of blackcurrant, which presents powerful dark fruit to the palate, with unexpectedly fresh acidity. This complex but balanced darker spectrum of fruit plays on the palate with life, vibrancy and richness.


All grapes came from 10 – 14 year old vines trellised with extended vertical shut position system. Grapes from the various vineyard blocks were hand-harvested at 25 to 25.5 balling in small lugs, and pre-cooled to 10 degrees Celsius before de-stemming. After de-stemming and 3 to 4 days of cold soaking in stainless steel or small wood fermenters, the fermentation process will begin. The initial fermentation takes 8 to 10 days, mostly in open stainless steel fermenters with another 3 days’ extended maceration, using the punch down method. Malolactic fermentation is completed in tight grain French oak with further barrel maturation of up to 33 months, allowing the wood to slowly despatch the full impact of its tannins. (Final barrel selection was done at 26 months.)


The wine loves a premium cut of free-range beef, especially sirloin, rump or rib-eye. But it’s also a wine that wants to be had on its own. Pour a glass, pre-dinner. Drinking it is a complete experience.

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