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The grapes were sourced from a selection of vineyards in the Stellenbosch region, prior to the harvest season. The vines are grown in a cool Mediterranean climate using a five-wire system within weathered granite soil.
The grapes were harvested at 23° to 25° Balling at the end of February and early March. Fermentation took place at 24° to 27° Celsius in static red fermenters, followed by a two-day cold soak to achieve an intense extract. Malolactic fermentation and maturation took place in stainless steel tanks with selected medium toast French oak staves for approximately eight months.
This wine displays multiple layers with aromas of mulberries, plums and vanilla. The palate is refined with notes of black berries, cherries and a hint of mint, complemented with soft ripe tannins.