Description
Deep ruby purple in colour with a violet meniscus, floral white pepper and enticing nuances of cocoa and mocha on the nose precede concentrated aromas of black cherry and prune with hints of lavender and saddle leather. A delectable entry of sweet black fruit on the palate is enveloped by savoury elegance and chocolaty tannins that develop into a long, floral finish with lingering hints of mulberry. An intensely fruit forward wine of exceptional elegance, sumptuously balancing sweet black fruit with structured chocolaty tannins, and hints of savoury spice.
Awards
4.5 stars Platter's South African Wine Guide
Certifications
Alcohol
14.5%
Analytical data
dry
Vinification
The fruit was carefully handpicked in three batches, with the first batch ripening in Paarl. It was fermented for two weeks in closed conical shape tanks using the more deli- cate aerated pump-over method, ensuring softer tannins, delicate spicy flavours and a deep colour. The second and third batches from Firgrove were separately fermented using the pneumatic punch-down method four times a day to produce more robust tannins with excellent structure and concentration. The three batches were then blended and allowed to undergo natural malolactic fermentation in stainless steel tanks before being racked three times and transferred into Oak barrels. Barrel maturation took place over a period of 13 months in 10% new American Oak, 10% in new French Oak and 80% in second and third fill French Oak barrels.
Maturation
It was fermented for two weeks in closed conical shape tanks using the more deli- cate aerated pump-over method, ensuring softer tannins, delicate spicy flavours and a deep colour. The second and third batches from Firgrove were separately fermented using the pneumatic punch-down method four times a day to produce more robust tannins with excellent structure and concentration. The three batches were then blended and allowed to undergo natural malolactic fermentation in stainless steel tanks before being racked three times and transferred into Oak barrels. Barrel maturation took place over a period of 13 months in 10% new American Oak, 10% in new French Oak and 80% in second and third fill French Oak barrels.