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TERROIR / SOIL:
Rolling hills of decomposed granite with clay subsoil from the regions of Paarl, Durbanville and Stellenbosch.
VINEYARD AND CLIMATE CONDITIONS:
Vines aged between 15 and 20 years are planted on a vertical trellis system allowing for easy foliage management to expose the grape bunches to the sun. This, combined along with the cooling effect of the Atlantic Ocean (up to 55km away) encourages slow, even ripening.
100% Pinotage grapes were harvested by hand from selected vineyard blocks. After de-stemming, the wine fermented in stainless steel tanks for up to 18 days on the skins. The free-run juice was barrelled down to allow for malolactic fermentation and maturation in a combination of French and American oak barrels, of which 30% were first fill and the balance second fill. The wine matured for 12 months in barrel before individual barrels were blended prior to bottling.
Dark ruby red with a bright rim.
Great concentration of red cherries and plums followed by a dense center allspice and decadent dark chocolate. Beautiful integration of oak delivers a rich wine with good balance and fine tannin.
Braised lamb shank with plum jus served with potato mash, a dash of truffle oil and broccolini or alternatively a mild Indian-style curry.