The grapes for this wine came from various Shiraz vineyards in the
The grapes are harvested at optimum ripeness to ensure good fruit, a
dark red colour and a good structure. The grapes are destemmed and
crushed at the cellar and after directly pumped to stainless steel tanks.
Cold maceration is applied for two days before fermentation to extract
as much colour and flavour as possible.
After fermentation is started, the wine on the skins is left to ferment at
temperatures between 23 – 26 degree Celsius. During fermentation, the
skins and the must is continually mixed for optimum flavor and colour
extraction as well as even fermentation.
After fermentation, the wine is allowed to extend skin contact before it is
pressed to obtain the dry wine. This allows for added extraction,
complexity and structure. It was matured for 14 months in French Oak
Pronounced savoury and spicy aromas, followed by rich concentrated
flavours of blackberry and prune.