Excellent served with rich meat dishes like oxtail.
Harvested at optimum ripeness beginning to mid February – picked at 24ºB. Fermentation (25 - 28ºC) took place on the skins in static red fermenters for approximately five days, and the wine was pressed off skins prior to dryness to avoid any unnecessary varietal tannins, yet retaining its soft ripe tannins. Malolactic fermentation and maturation took place in stainless steel tank with 2g/lt of selected medium toast French oak staves for approximately eight months.
This uniquely South African wine shows aromas of ripe raspberries, black berries and vanilla on the nose. Firm but elegant tannins compliment the juicy dark plum palate.
Ready to be enjoyed now or within the next three years.