Grape Type: Grapes for the wine consist of 24% Merlot, 23% Cabernet Sauvignon, 19% Cabernet Franc, 16% Shiraz, 11% Malbec and 7% Petit Verdot.
Wine Style:Medium to Full-Bodied
This wine originates from vineyards in the Walker Bay (54%), Swartland (32%), Elgin (7%) and Stellenbosch (6%) regions. Grapes from each of these regions make a unique contribution to the flavour components.
Grapes for the wine consist of 24% Merlot, 23% Cabernet Sauvignon, 19% Cabernet Franc, 16% Shiraz, 11% Malbec and 7% Petit Verdot. Before and after de-stalking, all the grapes were hand-sorted.
The de-stalked berries were cool-soaked for two to three days, before inoculation with selected yeasts. Fermentation was at between 25 and 30 degrees Celsius.
After fermentation the wine was left on the lees for a further 20 days in order to enhance extraction and body. Malolactic fermentation was partly in barrels.
The different components were matured separately for 16 months in 225-litre French oak barrels – 30% new and 70% older barrels (the barrels originate from different forests in France).
Equal amounts of Merlot, Cabernet Sauvignon and Cabernet Franc dominate, to create the Bordeaux profi le for which this wine is known.
For the first time, though, Shiraz was added for more complexity and it is probably responsible for the hint of aniseed.
The wine is intense on the nose, with cherry and mulberry fruit together with cinnamon spice. Wood maturation has enhanced a toffee and caramel presence. Very smooth and juicy on the palate.
Ideal with any sumptuous meal. Best served with red meats, game, roasts and noble, matured cheese.
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