Production
The vineyards are located in the Banghoek Valley, Stellenbosch. Elevation is 300-350m above sea level and is mostly southerly facing. This provides for moderate temperatures resulting in the late but slow ripening of the fruit. The soils are made up of leached, decomposed granite and sandstone. Gravel in the upper layers provides for good drainage in wet seasons and clay in the subsoil provides for moisture retention in dry ones. Grapes were harvested by hand and berry sorted into stainless steel fermenters. Fermentation commenced spontaneously and was finished with a pure strain. Extraction was done with a combination of punch-down, delestage and pump-over methods. Batches were gently pressed and immediately racked to small French oak barrels where they completed malolactic fermentation. The components were racked three times to enhance clarification and development. Blending took place after 14 months ageing, after which the composed blend was returned to barrel (36% new) for another 4 months. The wine was bottled after a total of 22 months.
Tasting notes
Open and spicy on the nose with ripe black fruits and lifted, gently floral notes. Dark plum and prune fruit on the palate is nicely balanced by subtle oak and fine tannic structure. It can be enjoyed now but will mature well for at least 5 years.
Food match
Rich, fatty meat dishes like cassoulet or lamb shanks, or conversely with spicy hot noodle or rice dishes from South East Asia.
