Grapes were hand picked from new clone vineyards, with a yield of approximately 7 tons per hectare and at a
sugar levels of24 to 25 ºB and was then fermented in stainless steel tanks. Barrel maturation took place in
older French oak for approximately 5 months.
Aroma – Loads of fruit, very juicy with seductive flavours of blackcurrent, with notes of fynbos.
Palate – Following through from the nose, a mouthwatering savouriness, loads of fruit and an elegant fresh
Food and Serving Suggestions
Best served slightly below room temperature with game, springbok, kudu steak, guinea fowl, chicken liver paté,
steak tartare and full-bodied red meat casseroles.
pH – 3.5
Acidity – 5.5 g/l
Res. sugar –2.6 g/l