Other Red Varieties other than above-mentioned classes (Specify Varietal)

Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 26°C. During fermentation the wine is pumped-over regularly with splashing for oxygen. Malolactic fermentation is co-inoculated with alcoholic fermentation. The wine is then matured in older french oak 225L barrels for 12 months. A good balance between red and black fruit, with notes of buchu, spice and toastiness. Well-structured tannins, making it a great companion for hearty dishes.

This wine goes well with beef steak or venison. A nice Kudu fillet is a perfect match!