Technical notes : Shiraz grapes were harvested at 25° balling. The grapes were destemmed and crushed. Cold maceration was done for 48 hours at 12°C to capture the specific grape flavours and enhance the colour. The grapes were fermented for 8 days between 24°C-26°C on the skins. The wine fermented with American oak chips. Pumpovers were done for 30 minutes every 3 hours. The wine underwent malolactic fermentation.
Description : Prune and tobacco on the nose with touches of Karoo bush. Juicy in the mouth with sweet tannins. Easy to drink in its youth, but will soften over the next three years. Enjoy with kudu or other game.
