The grapes were picked fully ripe and fermented in open-top tanks (kuipe). The wine was left on the skins for about 40 days before racking and pressing. Matured for 22 months in small French oak barrels, selected 10% new, 10% 2nd, 20% 3rd and 60% 4th fill respectively.
Intense deep colour with blackberries and ripe plum against a backdrop of tea bush flavours. Rich and complex with a soft tannin structure.
Drink now or in the next 3-5 years.
A full-bodied serious wine enjoyed with various meats, particulary ostrich and venison, but also complements tomato-based pasta.