Winemaking
The grapes were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Upon crushing, a temperature of 10 °C was maintained and both skins and juice were left in contact in French oak tanks for 10 days. Varying from stainless steel, this approach provides improved color and
flavor stability. Upon fermentation, flavour and color is allowed to develop for a period of 4 weeks before the wine is transferred to third-fiill French oak barrels for 16 months. The use of older oak allows the wine to retain fruitful flavors and to extract soft tannin from the oak to ensure good structure and balance in the wine.
Terroir
Climate, soil, altitude and slope orientation are essential elements required in capturing as much varietal character as possible. The climate is mild to warm with southern winds, ensuring grapes are cooled to optimum temperature for maximum character and flavour. Soils are predominantly medium textured and an average annual
rainfall of 800 mm ensures minimal irrigation.
Winemaker’s comments
Red and black fruit, purple flowers, and dark chocolate on the nose. The palate is pure
and fresh with velvety tannins, the finish gently savoury.
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