Shiraz & Rhone Varietal based Red Blends

More or less the same method of vinification is used with all the cultivars. Grapes are harvested when reaching optimum physiological ripeness at 25° Balling. After crushing and de-stemming, the mash is cold-soaked for 3 days. Fermentation follows with rotor tanks turned every 4-6 hours. After initial fermentation for 6-7 days, the wine undergoes malolactic fermentation and is aged for 16 months in 80% French oak and 20% American oak before bottling.

A wine this well put together calls for the rare extravagance of roasted marrow bones alongside a piquant parsley salad and crispy sourdough toast. Savour the smoky flavours of aged rump charred over the coals or a warm salad of biltong, butternut and burnt figs. Venison curry brings another dimension to the table.