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Crimson with a violet core. Crushed ground spice conjures up visions of a Turkish bazaar, dried orange peel, luxe black cherries.
All fruit was sourced from the Ernie Els Wines property, with vineyards that grow on the warm north-facing slopes of the Helderberg region within the Stellenbosch appellation. Each variety is separately managed to create unique and varied flavour profiles for this classic Bordeaux-style blend. With an altitude of approximately 250 metres 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-harvested in the cool hours of the early morning. Whole berries were fermented in open top tanks with intermittent pump-overs and punch-downs to ensure a balance between flavour, colour and tannin extraction from the skins. All ferments were meticulously monitored to ensure that the natural aromas and flavours could be preserved. After primary fermentation, some tanks underwent extended maceration. Each variety was matured separately according to and oaking regime suited to each batch, before final blending and bottling.
Crimson with a violet core. Crushed ground spice conjures up visions of a Turkish bazaar, dried orange peel, luxe black cherries. The class of the vintage is on show, utter opulence of fruit held in check by refreshing acidity and tight-grained tannins; seamless balance between freshness and luxury with a deep undertow of layered complexity.
Wine of Origin: Stellenbosch
Cabernet Sauvignon 60%, Merlot 25%, Cabernet Franc 5%, Malbec 5% & Petit Verdot 5%
Alc 14% by Vol. – R.S. 1.9 g/l – T.A. 5.9 g/l – pH 3.59
Aged for 18 months in French Oak Barrels (60% new)
