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Copper-pink. Scented with summer; evocative notes of red hibiscus, ripe peach and crushed strawberry, with undercurrents of candied citrus, clementine. Mouthcoating and silky, energised by a thread of ruby grapefruit, and peach-skin spice, lingering with refreshing persistence.
The Cabernet Sauvignon and Cinsault grapes were harvested from individually-selected, low-yielding trellised vines from northwest-facing vineyards within the Stellenbosch appellation. With an altitude of 140 to 270 meters above sea level, together with the cooling influence of the Atlantic Ocean, the ripening period can be extended, resulting in wines with phenolic ripeness.
The grapes were hand-picked in the early hours of the morning and brough to the cellar for processing. Whole bunches of Cabernet Sauvignon and Cinsault grapes were transferred straight into the membrane press. This whole bunch press action helped with preserving fruit and floral aromas while preventing the extraction of phenols or tannins from the skins. The pressed juiced was settled and racked before being inoculated for fermentation. After fermentation the wine was transferred to old barrels for a 2-month period and left on the fine lees. Before bottling the wine was racked from the barrels, stabilised and filtered to ensure a fresh and aromatic wine in bottle.
Copper-pink. Scented with summer; evocative notes of red hibiscus, ripe peach and crushed strawberry, with undercurrents of candied citrus, clementine. The palate is fruit-driven, curvaceous with a creamy acidity supporting a deep, juicy core of stone fruit. Mouthcoating and silky, energised by a thread of ruby grapefruit, and peach-skin spice, lingering with refreshing persistence.
Wine of Origin: Stellenbosch
90% Cabernet Sauvignon, 10% Cinsault
Alc 13% by Vol. – R.S. 1.0 g/l – T.A. 5.3 g/l – pH 3.37
Short ageing period of 2 months in 300-litre old oak barrels.
Bottle: 750ml
Case: 6 x 750ml
