Although this is a huge, strong and muscular it is also surprisingly elegant given its depth of dark brooding fruit. An intriguing nose of wild berries, blackberry compot, graphite and other crunchy stuff. These delights follow through onto the palate with layers of graphite, rosemary, rocks, lashings of black fruits and countless other things! The Petit Verdot complements the characteristics of the other varietals creating a wine that has lots of cassis and spicy, leather notes and a firm tannin structure which has a strong potential to evolve over the next 10 years or so. After decanting, the wine evolves beautifully showing notes of crushed rock mineralty amongst the restrained layered and complex fruit.

The wine is made from a blend of Cabernet Sauvignon, Petit Verdot and Merlot from estate-grown fruit. The grapes are picked as early as possible and rushed to the cellar where it is not crushed only destemmed, hand sorted and transferred to tank. Fermentation occurs naturally without the addition of any yeasts after a cold soak of about 3 to 5 days. As soon as fermentation starts the grapes are given soft pigeage twice daily during the first week and then once every few days just to keep the cap wet. When the desired extraction is achieved the wine gets drained and pressed in a tiny hand operated basket press and transferred into 225l french oak barrels of which 50% is new for 22 months before bottling unfined and without heavy filtration.

Food Pairing:
It has to be done the right and only way.... Braai! Good steak, bashed and barbecued with a sprinking of rock salt and grilled veg!