The wine has a brilliant colour – dark and intense. Aromas of concentrated ripe blackcurrants as well as blueberry fruit flavours with ripe red cherries, prunes, violets & cedar greet you on the nose. The palate is dense, structured and explosive – bursting with upfront blue, red and blackberry flavours. Firm fruit tannins are beautifully balanced by well integrated soft oak flavours which promise age-ability as well as enhancing the overall structure and length of the wine. Very well rounded & supported by a silky, velvety elegance which include flavours of dark cherry flavoured chocolate, cassis & mulberry fruit. The complex palate will awaken your taste buds and leave you wanting more of this big, bold wine. Decant before enjoying.
Limited Release Red Blend 2014
A cool and wet winter allowed vines to go into proper dormancy. We experienced lots of rain, thunderstorms and floods in August & November. There were very little severe South Easter winds at the start of summer which resulted in even budburst & flowering. The wet weather and full soil profiles ensured good growth of the vines after budburst. Summer was fairly cool with slower ripening and we were able to harvest at lower sugar levels. Good canopy management and perfect harvest decisions resulted in refined wines with elegance and good natural acidity. The fruit were picked by hand early in the morning to protect the very delicate flavours and placed into 5 ton fermenters with regular, manual punch downs before the grapes were pressed and transferred to barrels for malo-lactic fermentation and ageing.
In The Vineyard
Wine of Origin: Stellenbosch
Altitude: 168m above sea level (Merlot), 245m (Cabernet)
Age of vines: 11-13 years
Rootstock: 101-14 Mgt
Clones: MO343, MO347, CS46, CS359
Slopes: South-Western facing slopes
Row direction: North-South
Soil type: Situated on Tukulu, Oakleaf and decomposed granite soils
Alcohol: 14.5 vol %
Total acid: 6.0 g/l
RS: 2.7 g/l
Closure: Hand selected quality cork
Cultivar: 68% Cabernet Sauvignon, 32% Merlot
Wood: Matured for 20 months in 100% new French oak barrels. Only the finest barrels were selected
This vintage can be enjoyed up to 2023 but will reach its best drinking potential towards the end of 2017 and with optimum cellaring only peak towards the end of 2020.
Versatile when it comes to food pairing options but undoubtedly a big wine which will pair well with big foods. Steak, kudu, ostrich, roasted springbuck, venison pie – this wine can handle them all very well. It will always go well with grilled or barbequed foods as the intense flavours of the wine latches on to the pronounced ‘browning’ flavours which develop with these cooking methods. tends to not go well with strong and blue veined cheeses that can overwhelm the fruit flavours of the wine.
Decant and serve this wine between 14-16 C for the best results.