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TERROIR / SOIL:
The vines are planted in granite soils, with great water retention. These soils allow the vines to ripen slowly and introduces freshness and minerality to the vines.
VINEYARD AND CLIMATE CONDITIONS:
Due to the cooler soil temperature the grapes mature slowly allowing for smooth, subtle tannins and fresh perfumy fruit. The vines bore 8 tons per hectare and this low yield contributes to balanced complexity in the wine.
The grapes were handpicked in mid February. Sorting of the grapes were done by hand after destemming to produce only the small, black grapes needed to make this wine of elegance. Fermentation was done with the natural yeast on the skin of the grapes. It was done in an open top oak fermenter and during fermentation, colour and structure was extracted by submerging the grape skins in the must. Fermentation lasted for 15 days and wine was then transferred to 300 liter French oak barrels for maturation of 30 months.
Dark ruby red with a youthful ruby red rim
A deep smell of the wine introduces memories of fresh red cherries and subtle liquorice notes. This is supported by subtle all spice and dark chocolate. The wine shows elegant flavours of carmelized cherries and all spice with an elegant, smooth finish.
Serve with ostrich filet with a cranberry jus or alternatively with a dark chocolate dessert.