Winemaking
Grapes were hand-picked and selected from specific parcels within Cape Town. The small and concentrated berries produced a wine with structure, elegance, and refined concentration. We gently destemmed the grapes into open-top fermenters and cold-soaked the berries. The wine went through spontaneous fermentation with three manual punch-downs per day. After pressing, the wine underwent malolactic fermentation in the tank. We patiently aged the two varietals on oak for twelve months to produce a smooth and balanced wine.
Black cherry, mulberry, and plum aromas leap from the glass, followed by hints of dried herbs and delicate floral spice. A hint of oak adds to the wine’s complexity. Rich, ripe black fruit flavours on the palate combine with dried plum and dark chocolate. The medium body and soft structure make this wine deliciously drinkable on any occasion. The generosity of fruit from the Merlot beautifully balances the structure and texture of the Cabernet Sauvignon.