Deep ruby red colour. Nose reminiscent of mulberries cassis and plums hints of mint with underlying nuances of wood spice and vanilla. Medium to full bodied wine with well-integrated wood balanced ripe fruit mid-palate, and a persistent, yet soft, tannin finish.
VITICULTURE AND VINIFICATION NOTES
Selection of vineyard blocks in the Stellenbosch region takes place prior to the harvest season. Mediterranean climate and weathered granite soil type. Vines are trellissed on a 5-wire hedge system. Harvested at optimum ripeness at the end of February, early March and picked at 24 - 26ºB. Fermentation takes place in static red fermenters. Fermented until dry on its skins at 24 - 27ºC, followed by malolactic fermentation in stainless steel tanks. Extraction of colour and aroma components by means of pumpovers and delastage. Maturation in stainless steel tank with 2g/lt of selected medium toast French oak staves for approximately 8 months. Cold soaking for 2 days prior to primary fermentation on the skins to lengthen the contact time between juice and skins for more intense extracts.
FOOD SUGGESTIONS
Serve this wine with a variety of meat dishes, or a platter of cold meats such as ham, salami, spiced beef, silverside and picked vegetables.
