Grapes for this wine originate from Bot River in the Walker Bay region.

A number of conditions caused lower yields – a long winter that affected flowering, very little rain during December and January, which resulted in smaller bunches, a short heatwave early in December, causing damage to some unprotected bunches, and windy conditions that could have robbed vines from moisture. Temperatures lower than average delayed harvest-time by as much as two weeks. On the positive side, low temperatures and mild weather conditions protection and slow ripening – ripening was at lower sugar levels, contributing towards the accessible wines. allowed for good flavour production of elegant, accessible wines.

On average, the vineyards are 11 years old and the different blocks are planted closely to one another in mainly shallow shale soil with a medium potential. All the vineyards are trellised according to the Perold system and receive drip irrigation. Vineyards are managed organically. Yield was limited by the non-application of fertilisers and the removal of uneven bunches.

Grapes for the wine consist of 44% Cabernet Franc, 26% Merlot, 13% Malbec, 11% Petit Verdot and 6% Cabernet Sauvignon. All the grapes were hand- sorted before and after de-stalking. The de-stalked berries were cool-soaked for two to three days, before inoculation with selected yeasts. Fermentation was at between 25 to 30 degrees Celsius. 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 the barrels.

A dusty, earthy nose with raspberry and mulberry fruit, cinnamon spice and a hint of mint, promising a complex wine. The first touch on the palate is velvety and juicy. The mid-palate is firm, but medium-bodied and the finish mineral-dry and lingering. A very elegant wine, with finesse, that will develop depth and complexity with age.

Alcohol 13,65% vol
Residual sugar 2,0 g/l
Total acid 5,9 g/l
pH 3,56