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48% Cabernet Sauvignon, 39 % Merlot, 6% Cabernet Franc, 4% Petit Verdot, 3% Malbec
Coastal regions – specifically Groenekloof (Darling) and Stellenbosch.
TERROIR / SOIL:
Decomposed granite with clay subsoil situated between 7 and 20km from the cold Atlantic Ocean.
VINEYARD AND CLIMATE CONDITIONS:
For slow ripening and ultimate flavour development, the coolest slope was chosen. Foliage management was done to enhance fertility in the vines and to expose the grapes to more sun, thereby enhancing skin thickness for higher extraction and intensity.
Grapes were hand-harvested, pre-cooled, de-stemmed and individually sorted to remove unwanted berries. Fermentation took place in stainless steel tanks for up to three weeks. Malolactic fermentation and maturation took place in 300L French oak barrels for 18 months (60% first fill; the balance second fill). Before blending, the wines were crafted individually to address the unique needs of each varietal so that each could reach its highest potential. Selective tasting from the barrels determined the composition of the blend. Expert blending has ensured harmony between the five varietals. The wine has achieved the ultimate balance between fruit, palate volume, oak extract and tannin – all without losing each varietal’s intimate quality and unique sense of place.
Alc: 14.55 % vol
TA: 6.0 g/L
RS: 2.8 g/L
Deep ruby red in colour
Blackberry and currant is supported by cedar, dark chocolate and fennel hints that flow into a vibrant palate with great balance and dense tannins. The taste will be enhanced by ageing.
Slow-cooked oxtail, a beef casserole, or fire-roasted wild mushroom truffled risotto.