Red blends (other than Classes 17, 18 and 19) (Specify the blend)

in the vineyard : Annelie Viljoen (Viticulturist) The grapes were sourced from trellised, dryland and irrigated vineyards in the Jonkershoek, Devon Valley, Stellenbosch Kloof and Helderberg areas. Some of the vines are grown under dryland conditions while others are irrigated. Mostly south-west facing, they derive the maximum benefit from cooling maritime breezes that contribute to slow ripening of the grapes and concentrated fruit flavours. Yields averaged 8 to 10 tons per hectare. about the harvest: Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker) The grapes from the four cultivars used in the blend were harvested at 24˚ to 25˚ Balling and vinified separately. in the cellar : After crushing the juice was cold-soaked for a few days to ensure maximum colour extraction while limiting the extraction of harsh tannins. During the first three days of fermentation, the skins were vigorously punched down while from the fourth day the fermenting wine was aerated. After fermentation the free-run wine was drawn off into 300-litre barrels and allowed to undergo malolactic fermentation. Thereafter the different wines were tasted and the type of wood for maturation selected based on the style of the wine. The barrels were a combination of first- and second-fill French and Hungarian oak. After 14 months a final selection of the best barrels was made and the wine blended and bottled. Colour: Deep and intense ruby red. Bouquet: Black and red berries with creamy chocolate followed by hints of oak spice. Palate: Full-bodied and fruit-driven with abundant flavours of red berries, blackcurrant, hints of dark chocolate and cedar wood.The structure is well-balanced with juicy, yet firm tannins and a long, lingering finish. alc : 14.23 % vol  rs : 2.26 g/l  pH : 3.56  ta : 6.01 g/l  

Excellent enjoyed on its own or served with game or red meat dishes as well as mature cheeses with robust flavours.