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Full-bodied red wine with a dark brick red rim. A nose of raspberry and black currant, cigar box, and hints of herb(fyn bos). and oaky palate with rounded ripe fruit and tannins, which gives length to the finish.
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Features
- The grapes were fermented, using natural yeast’s from the vineyard, in open stainless steel tanks at 30 ° C. The skins were pushed down 4 - 8 times during peak fermentation. Malolactic fermentation took place in the barrel where the wine had minimal handling. Use was made of traditional gravity flow and no mechanical pumps were used. The wines were racked 4 times over a 20month period. There was no filtration and the sulphur levels were kept to a minimum.
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