In the cellar Grapes were hand sorted three times, crushed and left to cold soak on the skins for five days. After fermentation the grapes are basket pressed and allowed to undergo malolactic fermentation in stainless steel tanks and then aged for 18 months before bottling. Fermentation Temperature: 28°C, Wood Ageing 18 months in French Vicard and Mercury oak barrels (25% new, 25% second, 25% third fill and 25% fourth fill).
Tasting The nose entices with its perfume and a garrigue character of Cape fynbos, rosemary, lavender and thyme with spicy notes of nutmeg, cloves and star anise. Intense brooding blackberry fruit, graphite and a streak of minerality add to the complexity of the nose.
Ageing potential Wine will drink even better in time and can mature more than 10 years if cellared correctly
Blend information 100% Cabernet Franc
Food suggestions Rosemary rubbed grilled lamb chops or leg of lamb / tarragon chicken / duck breasts with cassis and raspberries / venison with blackberry sauce / flourless chocolate cake