Shiraz

Fermentation takes place on the skins for about seven days, after which it gets an extended maceration period of about one week. The wine then gets pressed into a combination of 70% new and 30% second-fill 300 litre French oak barrels. After malolactic fermentation the wine gets racked and is then returned to the barrels for another 18 months before bottling. ORGANOLEPTIC DESCRIPTION: Dry, full-bodied red wine. COLOUR: Deep ruby red colour. BOUQUET: Fruit driven, cool cassis and pencil shavings on the nose with aromatic layers of spiciness and black pepper. TASTE: Finely crafted to portray layers of cherry, soft prune, blackcurrant and hints of spice. Elegant, velvety mouth-feel and long, lingering finish.

Any venison or game dish with a berry sauce as well as spicy dishes.