IN THE CELLAR:
The grapes were fermented separately with natural yeasts from the vineyard in open stainless steel tanks, up to a maximum temperature of 30°C. During the main fermentation, the berry skins were pressed 4-8 times.
The malolactic fermentation took place in the barrel, where the wine was minimally treated. Traditional gravity was used in winemaking, and no mechanical pumps were used. The wines were racked three times over a period of 22 months. There was no filtration, and the sulfur content was reduced to a minimum. The wine was 100% aged in French and European oak barrels, of which 20% were new French and European oak barrels.
A red blend of Pinotage and Petit Verdot grapes, producing a wine with an intense dark blue color. A full-bodied, rich wine with smooth, soft tannins but with a lively, long finish. On the nose, there are hints of cinnamon, blueberries, fruitcake, and heather.
70% Pinotage / 30% Petit Verdot
Grilled meats, steaks, roasts, and game.