Deep, dark, and voluptuous – This full-bodied blend entices you with black currant and ripe mulberry flavours that beautifully balance the boldness of oak on the palate. Cabernet Franc makes its presence known, giving it that spicy character. Complimented by a pairing with sirloin steak, served with wild mushrooms.
Great wine is made in the vineyard’, this being ever-true in the case of Bordeaux varietals such as Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot. Meticulous leaf removal around the bunch zone allowed for improved sunlight penetration, thus ensuring optimal ripening and colour and flavour development. The Cape’s many winds served to further reduce our yields ensuring optimal fruit concentration.
After selective hand-harvesting, the grapes are de-stemmed and individual berries are sorted across a vibrating table ensuring only the best grapes make their way to fermentation tanks. Fermentation takes place in open-top fermenters with punch-downs every four hours ensuring optimal colour, tannin and flavour extraction.
The wine is then matured in 100% French oak (43% new oak) for fourteen months followed by light filtration prior bottling.
Cultivar: 46% MERLOT : 19% CABERNET FRANC : 24% CABERNET SAUVIGNON : 8% PETIT VERDOT : 3% MALBEC
Vine: 14 yrs
Root Stock: R110
Yield: average of 9 tons/ha
Wood: 100 % French Oak, 43 % new oak
Sugar: 2.2 g/L
Acid: 6.1 g/L
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