TASTING NOTES
Colour: Burnished ruby red with rich garnet hues and fiery red glints.
Bouquet: Ripe black currant fruit with a hint of chocolate and a whiff of leather, no doubt from the Shiraz.
Palate: Medium-bodied with savoury flavours of smoked meat.
IN THE VINEYARD
Planted between 1990 and 1998, the fruit for this wine was sourced from vineyards in the Paarl and Stellenbosch areas. The grapes grow in soil originating from decomposed granite on south-westerly to westerly slopes and are situated at an altitude of 300 m above sea level.
THE HARVEST
The grapes were harvested by hand and machine at between 23° and 24° Balling during February and March.
IN THE CELLAR
They were crushed and then cool-fermented in temperature-controlled stainless steel tanks for two weeks between 25° and 28°C. After malolactic fermentation the wine was matured in wood for a period 8 to 12 months.
BLEND INFORMATION
58% Cabernet Sauvignon, 42% Shiraz
FOOD SUGGESTIONS
Serve with Irish stew, a Lancashire hotpot, corned beef hash, oxtail, steak and kidney pie, cottage pie, meatballs, savoury mince or chili con carne. A most versatile wine to have around when the home cook reaches for a bottle to enhance those wholesome family meals.
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