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Planted on old horse paddocks that are rich in lime and other minerals.
Grapes are harvested by hand for greater quality control. The wines
are immediately destemmed but not crushed. Fermentation took place
in stainless steel tanks for a period of 7 days at a temperature of
between 28 and 32° Celsius. Aerated racking was done twice daily to
ensure a clean ferment and soft tannins. The grapes were gently
pressed in a bladder press, after which malo-lactic fermentation was
30% of the total wine was aged in a mixture of French and American oak
for a period of 8 months, whilst the remaining wine was aged in stainless
This is widely regarded as the El Nino year in South Africa. The summer
was hotter and riper than normal which required some adaptation in the
vineyards to ensure a quality grape harvest. Grapes were harvested
earlier than normal to ensure that there was freshness in the wines. The
positive aspect of the drought was a very healthy crop with good
concentration. The red wines from 2017 are rich and very structured.
Shiraz 85%, Petit Verdot 15%
Acidity: 5.63 g/l
Residual Sugar: 2.47 g/l
The nose shows prominent aromas of dark cherry and sweet violet,
with additional notes of pepper. The palate is soft and juicy, with
freshness and a long finish.
Food pairing by in-house chef
Oxtail Soup: slow boiled oxtail, potato, carrots, cabbage, tomato and
mushrooms to allow time for the ingredients to release their flavors.