Technical notes : Grapes were harvested by hand at 25°B. Cold maceration was done for 48h at 10°C to capture the specific grape flavours and enhance the colour. The grapes were fermented for 9 days at 24°C on the skins until dry. Pumpovers were done for 30 minutes every 3 hours. After malo-lactic fermentation, the wine was stabilized and bottled.
Description : Cherries and plums on the nose with sniffs of chocolate, butterscotch flavours with smooth approachable tannins on the tongue. Easy to drink on release but will develop over the next 2-3 years. Enjoy with Karoo cutlets.
