Grapes for this wine originate from different vineyards in different areas of the Cape Winelands: Walker Bay (41%), Paarl (36%) and Franschhoek (23%).

The season started with a good winter, with high water levels in the soil and in dams. This resulted in good budding, approximately two weeks later than normal. In some areas, wind caused damage during November. The highest average December temperature in 48 years was recorded – no serious damage was caused, though. Closer to harvest-time, night temperatures were noticeably lower, which probably contributed to high natural acids, promoting quality. On 9 February harvesting was interrupted by rain, but without serious effects. Wines are full-bodied, with good intensity and high natural acids.

Grapes were picked when still firm but ripe. The bunches were de-stemmed and hand-sorted. Whole berries were pumped into an open stainless steel tank, inoculated and cool-fermented at 20 – 24 degrees Celsius, while pumping over with ample aeration. Malolactic fermentation started in the tanks and finished in 300-litre French oak barrels, 30% of which were new. The wine was matured for 14 months, blended, filtered and bottled in November 2015. 10 000 cartons (6 x 750 ml) were produced.

The vineyards all have unique macroclimates and grow in a large variety of soil types. Different clones are represented. All the vineyards are trellised on a wire system and managed to maintain a perfect balance between leaf coverage and yield. Each terroir makes a unique contribution to the wine and each has a different harvest date. The grapes for this wine were harvested over a period of one month.

Complex aromas of black cherry, mulberry, black pepper and black olives. The juicy entry transforms into a medium body with lively fresh acidity. Lots of finesse in the finish, with white pepper spiciness.

Alcohol 13,74% Vol
Residual sugar 2,5 g/l
Total acid 5,7 g/l
pH 3,50