Intense deep red colour. Powerful bouquet of violets, cinnamon and chocolate followed by ripe cherries. The palate is smooth and silky, packed with berry fruit and spicy nuances.
The grapes come from a selected vineyard on the farm itself. After harvesting, sorting and cooling the grapes were crushed and placed in the red wine fermenters. The cold soak was done @ 7 °C for 4 days. After inoculation with yeast the pump overs started to extract the colour and flavours. The finished wine underwent MLF in barrel and further maturation for 15 months prior to bottling. The wine was matured in 5 % American Oak and the rest all French Oak – 55 % of the barrels were new.
Blend percentage:
94% Shiraz; 6% Viognier
Food pairing:
Ostrich kebabs basted with red currant jelly and freshly ground pink peppercorns and finished with a Shiraz reduction. Medallions of Springbok rubbed with cumin and flash roasted – served with spiced beetroot.