Production
A selection of Petit Verdot from Vuurberg and Bottelary, Cabernet Sauvignon from the best and rockiest slopes on the Vuurberg property facing Jonkershoek mountain, and Cinsault. Cinsault is 50% whole bunch pressed, the remainder double hand sorted and destemmed. Fermentation occurs naturally without the addition of any yeasts after a cold soak of about 3 to 5 days. The ferment is given a soft pigeage twice daily during the first week and then once every few days just to keep the cap wet. After pressing in a tiny hand operated basket press the wine goes into 2nd and 3rd fill French oak barriques for 18 months before bottling unfined and with only a light filtration. Aged 18 months in bottle before release.
Tasting notes
A ripe and intriguing nose of wild berries, blackberry compote, graphite and tobacco. These delights follow through onto a palate with layers of dark black fruits, brown spice and subtle oak. The freshness of the Petit Verdot complements the richness of the Cabernet and Cinsault, creating a wine of concentration and structure with the potential to evolve beautifully over the next 10 years. After decanting the wine evolves nicely, showing notes of crushed-rock minerality amongst the layered and complex fruit.
Food match
Its got to be a proper braai! Good steak, bashed and barbecued with a sprinkling of rock salt and grilled veg.
