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Blend van 33% Merlot - 32% Cabernet Sauvignon, 25% Cabernet Franc en 10% Petit Verdot

The North-South facing vineyards used for this premium wine are grown in deep Oakleaf soils and are vertically shoot positioned. Irrigation is scheduled according to soil moisture availability. Leaf plucking in the bunch zone and a narrow canopy enables sufficient sunlight penetration into the canopy ensuring ripe tannins and optimal flavour at harvest.
HARVEST DETAILS:

• The generous attention given to all component vineyards which included leaf

• plucking, narrow canopies and bunch trimming ensured optimally ripe fruit tannin

• All of the above were de stemmed without excessive crushing and all unwanted

  stalks removed on the sorting table. The whole berry component in the open

  stainless steel fermenters was at 30%.

• After 12 hours of cold soaking each of the musts were inoculated with a commercial

  yeast strain best suited to the specific variety.

• Pump overs were given three to four times daily to extract colour, tannin and

  flavour.

• Fermentation for each of the cultivars ran at 24-28 degrees Celsius and lasted for 5-

  7 days.

• Thereafter the wine was gently pressed and free run was consolidated with sufficient

  press fraction to enhance structure.

• The wine was gravity fed to second and third fill French oak barrels for secondary

  malo-lactic fermentation.

• Maturation in 225 liter French oak barrels lasted for 13 months.

• The specially selected barrels for all 4 varieties were then blended and lightly

  filtered prior to bottling.

  TASTING NOTES:

Intense mulberry, plum and pepper spice with a hint of mint evolves to notes of Christmas cake and leather. The rich, juicy mid palate runs seamlessly onto a long, mineral finish.

FOOD PAIRING:

This blend is immensely versatile and would complement dishes including braised lamb, game or veal as well as dark chocolate.