Cassis, cloves and cigar box on the nose. Ripe purple fruit on the palate with a good tannin structure. Best served with fillet steak, ostrich kebabs and red meat casseroles.
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|Winemaker||Jan van Rooyen|
|Blend||100% Cabernet Sauvignon|
Harvested at full ripeness. Destemmed and cold-soaked for 3 days. Inoculated with yeast and pumped over regularly. Left on the skins for 2 days after fermentation. Aged in new and second fill French oak barrels for 18 months.
Ready to drink now or over the next 5-7 years.