Grapes for the wine originate from vineyards in the Walker Bay, Franschhoek and Stellenbosch areas.

The dry conditions during the preceding two seasons continued and caused the harvest to be 15% smaller than that of 2017. It was, therefore, one of the smallest harvests in 15 years. The preceding winter was cold enough, but started late. This delayed budding and, eventually, harvesting started approximately two weeks later than in 2017. Dry and windy conditions once again allowed the grapes to stay healthy, while cool conditions promoted flavour retention. In some areas damage was caused by frost.

Each vineyard has its own macro climate and vineyards grow in a wide variety of soil types. Several clones are represented. All the vineyards are trellised according to the Perold system and managed to maintain a perfect balance between leaf coverage and yield. Thanks to the different terroirs, each area produces its own distinctive grapes, so grapes from each area make a unique contribution to flavour and structure.

Grapes for the wine consist of Merlot (44%), Cabernet Franc (37%), Petit Verdot (9%) and Malbec (10%). Before and after de-stalking, all the grapes were hand-sorted. The de-stalked berries were inoculated with yeast immediately. Fermentation was at between 25 and 30 degrees Celsius while the wine was pumped over. After fermentation the wine was left on the lees for a further 20 days in order to enhance extraction and body. Malolactic fermentation was partly in barrels.

The nose of this wine tells the story of how the wine was made. Raspberry (Merlot), a slight herbaciousnous ( Cabernet Franc) and English toffee (oak) combine in a harmonious way. Malbec and Petit Verdot provide colour and spice. Very perfumy and aromatic with beetroot earthiness and leafy undergrowth. Juicy concentrated blueberry fruit on palate with fresh acidity and toffee sweetness. Spicy cinnamon finish.

Alcohol 13,89% Vol
Residual sugar 3,4 g/l
Total acid 5,8 g/l
pH 3,47