Bright fruit with aromas of blue berries and raspberries on the nose. There is a delicate flavour of fresh red fruit and cherries on the palate and floral hints on the finish. Pairs well with Cape Malay style curries and game meat.
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|Winemaker||Jan Boland Coetzee & Nicky Claasens|
Fermentation takes place in closed tanks of 9 000 litres where pump overs are done every 4 hours. The wine stays in contact with the skins for between 5 and 6 days. After fermentation on the skin the skins were pressed and the wine was racked in 2nd fill French oak to complete both alcoholic and malolactic fermentation.
12 months in 2nd and 3rd fill French oak barrels.