Most of the grapes were picked at around 24ᵒB. After crushing and destemming, yeast was added. The fermentation lasted for between 4 – 6 days. The best batches were then selected to be put into a mixture of American and French oak barrels, where malolactic fermentation took place. The wine was aged in these barrels for a further 15 months.
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This is a full bodied wine with a complex nose of black and white pepper, cloves and spice. Succulent raspberry and ripe plum ﬂavours hits the palate which lingers. This wine will age very well for the next 5 – 10 years.R95.00
This is a full bodied wine with rich mulberry, black cherry and hints of leather on the nose. It has smooth tannins and lingers on the palate.R120.00
Tropical fruits and citrus granadilla with a balanced minerality, complimented by freshness.R130.00