Situated in the Franschhoek valley where vineyards have been planted since the late 1600s, when exiled French Huguenots brought their viticultural know-how to their new home in South Africa.
Grapes were picked at 24.9°B and whole-bunch pressed to 1.4 bars of pressure. The juice was left to settle for two days and racked to barrel. Using only wild yeast, fermentation occurred over a one month period. The wine spent 24 months on the lees in 100% new, 300l and 500l French oak barrels.
This wine is rich and opulent, with an intense dried peach and apricot character. It pairs well with Rich Seafood, pork, poultry and salads. Drink now or within 7 to 12 years from vintage.