50% Shiraz and 50% Cabernet Sauvignon

Coastal Region, South Africa

– Soil Type:
– Special Vintage Info: Shiraz is the dominant cultivar in this blend, with Cabernet Sauvignon adding structurer and finesse to the wine

– How grapes were handled: Grapes of trellised vineyards were hand harvested. Different blocks of each of the cultivars situated in the Muldersvlei Bowl were harvested.
– Fermentation / Yeast Type / Vessel: The grapes were de-stalked and lightly crushed before fermentation took place in upright tanks. Pump overs were done three to four times per day during fermentation. Temperature during fermentation was carefully controlled between 25 o C-27 o C. Each cultivar was fermented separately and was only blended together after maturation ion barrels.
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: The wine spent 13 months in a combination of different French oak barrels, of which 12% were new oak. The Cabernet sauvignon was aged by using staves in the tanks.

– Residual Sugar (g/l): 2.2 g/l
– Alcohol: 13.5%
– pH: 3.47
– Total Acidity 5.50 g/l

Deep crimson in colour with a purple hue which indicates youthfulness of this wine. On the nose cherries, blue berries and some peppery hints with slight savoury undertones. The palate lingers with flavours of juicy fruit supported by silky tannins. The fruit intensity is highlighted in this vintage.