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All orders received after 16 December 2025 will be delivered in the 2nd week of January 2026
Ruby with a translucent rim. Savoury and open with aromatics of iron filings, red and black cherries, and dustings of tomato leaf; all framed in gentle oak-spice.
The Cabernet Sauvignon, Shiraz, Merlot, Cabernet Franc, Petit Verdot and Malbec were sourced from selected vineyard parcels on the Helderberg Mountain within the Stellenbosch appellation. The typical soils found on the Helderberg provide a rich middle-palate weight, giving the wine exceptional depth and fruit purity. With an altitude of approximately 250 metres above sea level together with the cooling influence of the Atlantic Ocean just 15 kilometres away, this extends the ripening period by up to 3 weeks resulting in lovely phenolic ripeness.
The grapes were harvested in the early hours of the morning when temperatures were coolest, before destalking and optical sorting took place. The wine was fermented in Italian Nico Velo concrete tanks, with regular pump-overs and punch-downs to maintain a harmonious balance between colour, flavour, and tannin extraction from the skins. The Shiraz component was partially whole bunch fermented to aid with flavour complexity and fruit intensity. Following the primary fermentation stage, each variety underwent extended maceration, maturing in Terracotta Amphora or oak barrels, before final blending and bottling took place.
Ruby with a translucent rim. Savoury and open with aromatics of iron filings, red and black cherries, and dustings of tomato leaf; all framed in gentle oak-spice. Juicy, with pinpoint balance between freshness and structure, and an alluring thrill of blackpepper spice. Plum and pomegranate on the mid energised with blood-orange, citrusy tang. The tannins are crunchy and glowing, and wrap to the finish with sultry poise.
Wine of Origin: Stellenbosch
Cabernet Sauvignon 50%, Shiraz 30%, Merlot 5%, Cabernet Franc 5%, Petit Verdot 5% and Malbec 5%
Alc 14% by Vol. – R.S. 2.7 g/l – T.A. 5.7 g/l – pH 3.63
Alc 14% by Vol. – R.S. 2.7 g/l – T.A. 5.7 g/l – pH 3.63 Aged for 14 months in 300-Litre French and American oak barrels (15% new). A small portion (5%) of the Cabernet Sauvignon was matured in Terracotta Amphora for 8 to 10 months.
International Wine Challenge 2025 – Gold (95 Points)
