Dark fruits, with black pepper and sweet spice on the nose. Concentrated and well balanced.
Grapes are sourced from low-yielding vineyards in the Piekenierskloof region. Grapes were picked by hand and cold-soaked for 24 hours. Fermentation was then initiated with selected yeast strains and kept under 26°C. Malolactic fermentation was completed in the tank, after which the wine was left to mature for 6 months in American and French oak.
Ribeye steak, Braised Oxtail, Chilli Con Carne.