Annelie Viljoen (Viticulturist) Grapes were sourced from mainly trellised vineyards in Stellenbosch Kloof, Helderberg and Devon Valley. Most south-west facing, the vines derive the maximum benefit from cooling maritime breezes that contributes to slow ripening of the grapes and concentrated fruit flavours.

Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker) The grapes were hand-harvested in March at 23° to 25° Balling when fruit and tannins were fully ripened but the berries and skins were still firm. Each vineyard block was vinified separately. After fermentation on the skins for 10 to 12 days at 26°C, the juice was racked off the skins and the skins pressed. After malolactic fermentation the wine spent 12 months in wood, mostly new and second-fill oak barrels.

Colour Intense plum red. Bouquet Sweet fruit and floral aromas with peppery notes and undertones of oak spice. Palate Full and rich with a complex mixture of berry flavours and intense spice such as nutmeg and black pepper, firm robust tannins and integrated wood flavours.

Excellent enjoyed on its own or served with red meat, venison and slightly spicy dishes.

Alcohol: 14.00% by volume Residual sugar: 2.37g/l Total acidity: 5.80g/l pH: 3.54