Grapes for the wine originate from vineyards in the areas Walker bay, Franschhoek and Paarl.

Budding started early as a result of a warm August, while spring and fl owering time turned cold again, causing unfavourable conditions. Summer was dry, with a heat wave in early January, while generally dry and hot conditions caused harvest-time to be even earlier. Quality-wise, and average season.

Each vineyard grows in its own macro climate 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 region produces its own distinctive grapes, so grapes from each region make a unique contribution to flavour and structure. The grapes originating from Walker Bay are organically grown.

Grapes for the wine consist of Merlot (60%) and Cabernet Franc (31%). The remaining 9% consists mostly of Petit Verdot and Malbec. Before and after destalking, 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 (sien asb. Afr.) 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 reflects how it was made. Raspberry (Merlot), a slight herbaciousnous (Cabernet Franc) and English toffee (oak) are combined in a harmonious way. The palate is juicy and rich and leaves a lingering dry, fresh finish.

Alcohol 13,7% vol
Residual sugar 2,7 g/l
Total acid 5,6 g/l
pH 3,50