Herbal/Spiced/Botanical Liqueurs

Grapes from three areas were combined, to create a complex wine. Bot River yields good tannin structure and colour, Franschhoek yields pure berry fruit, and grapes from Stellenbosch yield volume and light mint spice. Cinsaut lowers the alcohol content and enhances fruit and elegance.

Thanks to its prominent minerality, firm tannins and flavourful intensity, this wine is a natural partner to beef, while it goes well with almost any other meat – slow-roast lamb, pork, venison, marinated rib-eye steak, rare beef, braised short ribs and even mushroom stroganoff. It also partners well with veggie treats such as simple vegetable tarts.