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Grapes were picked at different sugar levels to ensure a good balance. Fermented with the skins on, with punching down and pumping over, as well as carbonic maceration to retain upfront fruit flavours. The wine was aged in 500 L and 5000 L French oak barrels for 6 months until blending and bottling took place.
The oldest dryland, bush vine vineyards was used as a source for this wine. The crop was reduced to 1 bunch per shoot to enhance grape quality. Grapes were picked at sugars ranging between 18 and 23 degrees Balling.
Reduced bone marrow tomato pasta with black olives to give it a Mediterranean twist.
Platter Wine Guide 2017 – 4 starsOld Mutual Trophy Wine Show 2015 - Trophy for Best Niche Red Variety