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

The varietals were harvested and fermented separately. After malolactic fermentation the wines were matured in 300 litre French oak barrels - 25% new oak, 30% second fill and the rest third and fourth fill. The wines were matured in barrel for 10 months before the individual barrels were tasted and blended to create a harmonious blend that elevates each varietal. Aromas and flavors of vibrant hibiscus, dark berries, violets, prunes, warm spices, licorice, and herbal rooibos tea notes. A complex, full-bodied blend with a layered profile and seamlessly integrated tannins. Well-balanced, it offers a long, refined finish.

One could drink the Heirloom Red with practically anything from charcuterie to cheese - roast chicken, pork belly, lamb meatballs, garlicky sausages, grilled lamb and even turkey.