Shiraz & Rhone Varietal based Red Blends

The cultivars were harvested separately and made separately. Fermentation took place on the skins for around seven days, after which it was given an extended maceration period of about one week. The wine was then pressed into 20% new and 70% second- and third-fill 300-litre French oak barrels, as well as 10% in 4200-litre French oak foudres. After malolactic fermentation, the wine was racked and then returned to the barrels to total 12 months of maturation before being bottled.

Youthful and vibrant with enough depth to hold its own in the company of slow-cooked game or oxtail stew, barbecued boerewors, grilled lamb chops with rosemary or lightly spiced pulled pork shoulder.