The grapes for this wine came from various Shiraz vineyard in the Paardeberg region.
The grapes are harvested at optimum ripeness to ensure good fruit, a dark red colour and a good structure. The grapes are destemmed and crushed at the cellar and after directly pumped to stainless steel tanks. Cold maceration is applied for two days before fermentation to extract as much colour and flavor as possible.
After fermentation is started, the wine on the skins is left to ferment at temperatures between 23 – 26 degree Celsius. During fermentation the skins and the must is continually mixed for optimum flavor and colour extraction as well as even fermentation.
After fermentation, the wine is allowed extend skin contact before it is pressed to obtain the dry wine. This allows for added extraction, complexity and structure. It was matured for 14 months in French Oak Barrels.
Pronounced savoury and spicy aromas, followed by rich concentrated flavours of blackberry and prune.