Description
Intense aromatics of dark plum, mulberry and liquorice with a hint of mint. A generously juicy midpalate is well cradled by ripe tannin and lingering pepper wood spice on the long finish.
Awards
4.5 stars Platter's South African Wine Guide
Double Gold Michelangelo International Wine and Spirits
93 pts Gilbert & Gaillard Rating
Double Platinum National Wine Challenge
92 pts Tim Atkin
91 pts Winemag.co.za Rating
Certifications
Alcohol
14.5%
Analytical data
dry
Vinification
• The bunches were destemmed onto the sorting table ensuring the removal of all stalks and retaining a whole berry component of 30% in the fermenter. • The mash was then cold soaked overnight at 12 degrees Celsius. • Fermentation was done in open stainless steel fermenters at 24-28 degrees Celsius using a commercial yeast strain specifically suited to the cultivar. • Pumpovers were done 3-4 times daily to extract flavour and tannins for structure. • The mash was pressed immediately after primary fermentation was completed to avoid harsh tannin extraction. • The wine was gravity fed to 225l barrels after secondary or Malo-lactic fermentation. • Maturation in 25% new, 52% second fill and 23% third fill French oak barrels lasted for 18 months and the wine was then lightly filtered prior to bottling.
