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Fermented in stainless steel with an average duration of
12 to 16 days. Most tanks were left on the skins for an additional
one to two weeks. The young wines went into barrel only after
malolactic fermentation; 80% of the wine went into 300-litre
oak barrels comprised of 25% each first, second, third and
fourth fills; and the remainder was left unoaked.

Tasting Notes

On the nose: Notes of soft white pepper spice and dark
cherries with hints of chargrilled aromas.

Palate: Rounded, lush plum and a rich mulberry concentration
from the Mourvèdre component open onto the palate,
softening the youthful spice and tease of dark chocolate of
the Shiraz. An unobtrusive earthiness from light oaking makes
for an alluring marriage of spice and fruit, with a lingering
complex finish.


The 63% Shiraz grapes originate from high-quality individual
vineyard sites known for their expressive varietal character
in Stellenbosch, Elgin and Swartland. The 37% Mourvèdre
vineyards are in the Paardeberg area.

Strict vineyard management includes Shoot thinning in mid-October,
and again in early December leaving an average
of two to three shoots per spur. Bunch thinning and green
harvesting were all done in the vineyards to promote colour,
tannin and fruit ripeness and maximise the fruit aroma
expression and wine concentration. The vineyards were handharvested
during March, and all bunches were sorted in the
vineyard to ensure that only the most perfect grapes reach
the winery.




63% Shiraz & 37% Mourvèdre


Coastal Region

Alcohol14% Vol
Residual Sugar3.5 g/l
Total Acid6 g/l
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