Varietals: Shiraz, Grenache, Cinsault, Tinta Barocca
Region: Western Cape
The tannins are prominent, well-integrated and refreshing. The aromas are brooding but with complex notes of pepper, licorice, perfume,and black cherries. The palate entry is quite dense with lavender and dark berry fruit. The finish is dry with well spread tannins ending with savory blackcurrant.
Hand harvested. Around 40% of the grapes are destemmed and minimal sulphur is added at this stage. The whole bunches are “foot stomped” to extract juice to assist the onset of natural fermentation. The grapes fermented in closed concrete tanks are left on their skins for 3to6 months before pressing. The wine is pressed into old 4000L vats and 8% new 600L casks for a maturation period of 16 months.