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Kings Kloof Vineyards
The grapes were sorted by hand to eliminate any large berries or unripe or damaged fruit before gentle crushing into stainless steel tanks for fermentation. Fermentation lasted for 18 days on the skins before barreling the free run wine to barrel. Malolactic fermentation was induced and the wines matured for 16 months in 40% 1ST fill French barrels and 60% second fill. A/c: 14.61%; P/H 3.51; TA 6.0; RS3.3; Total SO2 102mg/l Inviting flavours of Spearmint, Pomegranate and Cherries leading to a medium bodied wine with beautiful balance and fine laced tannins.