Viniculture
The different cultivars were processed in stainless steel tanks, French oak barrels, and concrete open casks until fermentation was complete. To achieve optimal extraction, four to five punch-downs were performed daily during the first two-thirds of the fermentation period, followed by gentle pump-overs for the remainder. The wine was left on the skins for 21 days of maceration before pressing. Subsequently, it was transferred to oak barrels for malolactic fermentation to ensure optimal oak integration.
Viticulture
The cultivars for this red blend are grown in the foothills of Simonsberg, where the well-drained Hutton and Clovelly soils enhance fruit expression. The elevation of the vineyards, combined with cooling southwestern winds in summer, allows the grapes to ripen gradually.
Maturation
Following fermentation, the wine was aged for nearly 24 months in 55% new French oak barrels of 225 litres. After blending and bottling, the wine was bottle-aged for an additional four years.
Tasting Notes
The wine features complex aromas of dark berries, ripe plums, cranberries, black olives, leather, vanilla oak, and subtle hints of pencil shavings. On the palate, it offers a rich, structured profile with layers of fruit, tomato cocktail, and wood, finishing with elegant and lingering velvety tannins. This red blend exemplifies the fusion of new-world fruit and old-world elegance.
Food Pairing
This bold, powerful wine pairs excellently with most red meat dishes and rich cheese.
