The best quality grapes were selected and picked at optimum tannin ripeness, gently crushed and fermented in small open top fermenters. The wine matured for 12 months in small, third-fill French oak barrels.

Medium-bodied wine with layers of mint, chocolate, plum and mulberry. Full and elegant, with a long conclusion. Pairs well with lamb shank or Cape Malay dishes.

Vintage Grapes were harvested 2 weeks later than usual due cooler climate conditions. The cooler climate resulted in wines with a natural high acidity and low pH levels.
Analysis Alcohol 13.0%; Total Acidity 5.6 g/l; Residual Sugar 2.1 g/l; pH 3.62