Fermentation differed according to variety, with fermentations
taking on average eight to 10 days and regular pumpovers for
colour extraction. The Cabernet Sauvignon component was left on
the grape skins for extended maceration for up to three weeks, to
allow for optimal colour and tannin extraction, and polymerisation
that imparts the concentration and backbone of this blend. The
Merlot component was fermented cooler to preserve the delicate
yet bright dark berry fruit notes that are typical of the grape variety.
The wine was matured separately in older French oak barrels for
12 months for subtlety and integration before final blending and
bottling after a light filtration.
On the nose: Bright mulberry and blackcurrant with riper plum
notes and classic tobacco spiciness.
Palate: An attractive burst of rich dark to black fruits showing
mulberry, blackcurrant, ripe plum and spice aromas that carry
through to a smooth, juicy entry supported by ripe tannins and
just discernible cigar box spiciness. Well integrated and smooth,
with a lingering rich finish of dark berry fruits. Ripe tannin imparts
good drinkability that offers a broad appeal.
The grapes were sourced from vineyards grown in a cross-section
of regions and specifically selected for their fruit concentration
and optimal varietal expression. These soils typically tended to be
derived from decomposed granite and so-called Table Mountain
sandstone. Vineyard tactics included pruning to two-bud spurs,
shoot removal, bunch thinning, green harvesting and canopy
management for best ripeness and quality.
The 2014 growing period was relatively hot, resulting in
concentrated grapes with silky ripe tannins. Grapes were handharvested
from mid-February to late March at an average ripeness
of between 24–25°B.
Fermentation varied according to variety, with fermentations taking
on average 8-10 days until dryness with regular pump-overs for colour
extraction. All components were matured in older French oak barrels for
subtlety and integration for a year before blending. The wine was
bottled after a simple filtration.
87% Cabernet Sauvignon, 13% Merlot
|Residual Sugar||3.5 g/ℓ|
|Total Acid||5.8 g/ℓ|