This wine is best suited with roast beef, oxtail or rack of lamb.
This is a blend of four vintages of the same vineyards in the Helderberg area. Full ripe fruit was handpicked in the third week of March 2009, 2010, 2011 and 2012 and fermented in stainless steel tank for 10 days. Cold soaking for 3 days prior fermentation and for 3 days post maturation, on the skins after fermentation was allowed. The wine was aged in 300-litre French oak barrels (50% barrels was first fill and 50% was second fill). Barrel selection was done to select the best barrels from each vintage and was then blended. Lightly filtered before bottling.
Intense, deep purple colour. Peppery and herbaceous notes, with fruit that tends towards the dark flavours of licorice and blackcurrent. Soft, ripe fruit on the palate with ripe, fine tannins, excellent structure and long plummy finish.
This wine would be great to enjoy now, but could be enjoyed up to 5 years from vintage.