The dry slopes of South African vineyards have delivered a Shiraz-led blend with a complex bouquet of superbly concentrated ripe black berries, licorice, and deep, bacony, smoky herbs swirled with delicate Chinese spices. Fruit laden tannins cloak the palate with notes of melted milk chocolate and Morello cherries. A happy pairing with barbecue.
The grapes are hand-harvesting in the cool of the early morning. Whole berries are fermented in open top tanks and barrels with intermittent pump-overs and punch-downs to ensure a balance between flavour, colour and tannin extraction from the skins. All ferments are meticulously monitored to ensure that all the natural aromas and flavours are preserved. After primary fermentation, some tanks will undergo extended maceration. Each variety is matured separately in oak before final blending.
5% Cinsault, 5% Grenache, 60% Syrah/Shiraz, 5% Viognier, 20% Cabernet Sauvignon,
Alc 14.56% by Vol. -R.S 2.8 g/l
Aged for 14 months – 80% in 300 litre French Oak barrels and 20% in 300 litre American Oak barrels.
Have a question? Speak to Matt
01932 866 682