The deep violet colour of this wine speaks to the adaptability of this old world varietal, which can take on many forms depending on the craftsman’s vision for it. This particular piece juxtaposes ripe red fruit flavours with traces of violets and chocolate to create a beautiful balance.
Vineyards
Annelie Viljoen (Viticulturist) The grapes were sourced from trellised, dryland vineyards in the Devon Valley, Stellenbosch Kloof and Jonkershoek areas. Mostly south-west facing, they derive the maximum benefit from cooling maritime breezes that contribute to slow ripening of the grapes and concentrated fruit flavours.
Winemaking
Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker) The grapes were harvested by hand in March at 24° to 25° Balling, when fruit and tannins were fully ripened but the berries and skins were still firm. The different vineyards blocks were separately vinified. Fermentation on the skins took place for 10 to 12 days at 27°C. After malolactic fermentation, the wine was matured in a combination of wood (55% in 300- litre barrels - 80% French and 20% American oak) and stainless steel tanks (45%) for 12 months.
Winemakers Comments
Colour Ruby red. Bouquet Combination of red fruit and mulberry aromas, with a hint of cigar box and oak spice. Palate An elegant medium- to full-bodied wine with delicate red fruit and well-integrated wood flavours Perfectly-balanced with accessible tannins and a satisfying finish.
Food Pairing
Excellent enjoyed on its own or served with rich oxtail stews, chicken curries, game and red meat dishes.
Chemical Analysis
Alcohol: 3,86% by volume Residual sugar: 2,90 g/l Total acidity: 5,56 g/l pH: 3,56
