Sutherland Sarah Red
R 440.00
The grapes are carefully destemmed, hand sorted over a table, retaining as much whole berry as possible. The fermenting juice is pumped over twice a day and then allowed to ferment the last sugars to
dryness with our intervention. Four to five days of extended maceration were
allowed prior to pressing. After 18 months of aging in French oak barrels our
winemaking team selected 5 new French oak barrels that most reflect the site,
vintage, and our belief of what this wine should be, silky fine tannins, restrained
black fruit and structure. To be enjoyed upon release or two decades from
vintage.