“Grapes are hand-harvested and transported to our winery in Franschhoek where they cooled prior to vinification. Each harvest parcel is individually destemmed and crushed into tulip-shaped concrete tanks where they undergo a cold maceration period and spontaneous fermentation at temperatures between 27° and 30°. Frequent pump-overs and occasional délestage are performed to gently extract aromas, colour, and tannins. After alcoholic fermentation, a prolonged malolactic fermentation occurred naturally in 225-litre barriques. The wine was matured on our OXOline system for 22 months in 60% new light toast, long seasoned French oak from our preferred coopers, Sylvain and Saury.” Dark, brooding berry fruit dominates an initially shy nose, which opens up with intense aromas of blackcurrant, cigar box and whiffs of violets. The black fruits and perfume of the nose follow through with flavours of ripe blueberries, fresh plums and dark chocolate. A pronounced tannin structure adds to the complex texture of the velvety, yet powerful mid-palate. The acidity is integrated, balancing the dark fruits and classic French oak. Hints of cherry tobacco and cedar linger on a grippy, mouthwatering, persistent finish. ANALYSIS: Alc: 14.24 % vol | RS: 2.0 g/l | TA: 5.2 g/l | pH: 3.77
