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Ruby with a translucent rim. Fresh cinnamon, all-spice and tobacco leaf curl across a mix of black and red cherries. Cabernet Sauvignon led, a component of Shiraz layers in spicy perfume and pine needle freshness.
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 opentop stainless-steel 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 and additionally matured in concrete eggs or oak barrels, before blending and bottling took place.
Ruby with a translucent rim. Fresh cinnamon, all-spice and tobacco leaf curl across a mix of black and red cherries. Cabernet Sauvignon led, a component of Shiraz layers in spicy perfume and pine needle freshness. Hints of Cabernet Franc, Petit Verdot and Malbec add curves in all the right places with lashings of ink and cacao, red-peppers and tomato leaf. Utter harmony between medium-body and well-judged freshness acts as a springboard for the complexity of fruit and silky-smooth tannins.
Wine of Origin: Stellenbosch
50 % Cabernet Sauvignon, 30% Shiraz, 5% Merlot, 5% Cabernet Franc, 5% Petit Verdot and 5% Malbec
Alc 13.99% by Vol. – R.S. 2.5 g/l – T.A. 5.8 g/l – pH 3.71
Aged for 14 months in 300-Litre French and American oak barrels (10% new). A small portion (5%) was matured in concrete eggs for 8 months.
International Wine Challenge 2024 – Silver (90 Points)
