Annelie Viljoen (Viticulturist) The grapes were sourced from vineyards in the Devon Valley, Stellenbosch Kloof, Helderberg and Jonkershoek areas. Grown on slopes that face in south and south-westerly directions to ensure cooler microclimates, the vineyards yielded an average of 8 to 10 tons per hectare.

Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker) The grapes were harvested by hand in March at 24° to 25° Balling, when fruit and tannins were fully ripened but the berries and skins were still firm. The different vineyards blocks were separately vinified. Each tank was cold-soaked for five to seven days. Fermentation on the skins took place for 10 to 12 days at 26°C. The juice was then was racked off the skins and the skins pressed. The pressed juice was returned proportionally to add complexity to the wine. After malolactic fermentation, the wine was aged in new-fill French and American oak barrels for 14 months.

Colour Intense red. Bouquet Cigar box, cedar wood, cloves. Palate Full bodied, dense palate, firm tannins with notes of cigar box, cedar wood, cloves and nuts.

Excellent enjoyed on its own or served with game or red meat dishes.

Alcohol 14,12% by volume Residual sugar 2,10g/l Total acidity 5.70g/l pH 3,54