Stellenbosch, South Africa.....
The grapes are 100% destemmed, crushed by hand and placed into 2 ton open top fermentation tanks. Natural yeast fermentation takes place at 30ºCelcius with caps of skins punched down 2 to 4 times a day for 12 to 14 days. Wine is then drained directly to barrels with single pressing from traditional basket press taking place. Malolactic fermentation takes place for 23 months in 35% new French oak and 5% new American oak barrels, with several rackings to clarify wine and assist maturation.
Tasting Notes: Impressive deep red in color, rich, intense, nutty fruitcake nose with a mix of black and red wild berries. Some tobacco, smoke, toast and cedar mostly from the oak. Intense palate with thick, broad tannins, though still quite fine. Long finish and loads of potential.