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.
The grapes were harvested in the cool early morning at 25°B, gently crushed and fermented in half-ton open-top fermenters. The grapes were punched down by hand six times a day and fermented until dry. The wine underwent malolactic fermentation in barrel and was matured for 18 months in second-fill French oak to produce a well-integrated, complex profile.
An opulent, full-bodied wine with supple, vibrant fruit and tannins. Spicy, white pepper, smoky aromas pervade a ripe, fruit-driven profile. Pairs well with beef, lamb, curry or spicey dishes.