Red Blends dominated by Shiraz (>30% Shiraz) () Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2022 and older
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.