VINIFICATION:
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 the barrel and further maturation for 15 months prior to bottling.
WOOD MATURATION:
The wine was matured in 5 % American Oak and the rest all French Oak – 55 % of the barrels were new.
WINEMAKERS NOTES:
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.
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.