AREA OF PRODUCTION: On the slopes of the Simonsberg Mountain between the wine growing areas of Franschhoek, Stellenbosch and Paarl, Western Cape, South Africa.
SOIL COMPOSITION: Klapmuts/Longlands type soils of Malmesbury shale origin.
VINIFICATION & PRODUCTION SYSTEM: Fermentation takes place on the skins for about seven days, after which it gets an extended maceration period of about one week. The wine then gets pressed into a combination of 70% new and 30% second-fill 300 litre French oak barrels. After malolactic fermentation the wine gets racked and is then returned to the barrels for another 18 months before bottling.
ORGANOLEPTIC DESCRIPTION: Dry, full-bodied red wine
.COLOUR: Deep ruby red colour.
BOUQUET: Fruit driven, cool cassis and pencil shavings on the nose with aromatic layers of spiciness and black pepper.
TASTE: Finely crafted to portray layers of cherry, soft prune, blackcurrant and hints of spice. Elegant, velvety mouth-feel and long, lingering finish.
SERVING TEMPERATURE: Room temperature, 16–18°C (60–64°F).
PRESERVATION: Can be enjoyed from the year of release, with an ageing potential of up to ten years.
GASTRONOMIC SUGGESTIONS: Any venison or game dish with a berry sauce as well as spicy dishes.