Shiraz

The grapes were whole berry fermented and cold soaked. 3/4 through fermentation, half of the wine was racked into 100% new American oak barrels. The rest was left to ferment dry on the skins. It was then racked into 100% new French oak barrels after 6 months. The wine was then oak matured for 18—24 months in 100% new oak. Complex amalgam of red berried fruit with soft tones of chocolate and espresso. Round and full mouth-feel showing mulberry, sweet spice and pepper with a silky texture and velvet character.

Superb with robust dishes. Slow-cooked casseroles, “potjiekos” with lamb neck as well as all types of game.