Choose this wine for an interesting take on a Shiraz-based blend, with a great amount of dark fruit layers.
Excellent served with venison or beef fillet and roasted vegetables.
The grapes are sourced from vineyards in the Helderberg and Stellenbosch areas. The fruit was handpicked at full ripeness in the third (Shiraz) and first (Merlot) week of March. It was fermented in stainless steel tanks for 10 days. Everything fermented separately. Cold soaking was done three days prior fermentation as well as three days post-maturation, on the skins after fermentation was allowed. The Viognier was fermented in French oak barrels. The wine was aged in 300-litre French oak barrels for 26 months (90% barrels were first fill and 10% were second fill). Barrel selection was done in order to select only the best barrels. Lightly filtered before bottling.
Rich ruby red with garnet edges. Flavours include violets, white and black pepper and subtle liquorice. The dense, smooth mid-palate gives richness and texture to the wine.
Ready to be enjoyed now with a maturation potential of seven years.