Vineyards from four unique areas of which two are ocean influenced and two are more inland. Soils vary from red hutton soils, deep gravel and alluvial layered soil. Grapes are destalked and crushed at the Franschhoek Cellar with specific emphasis on sub-merged cap fermentation and the punch down method, depending on the age of the vineyard.
After malolactic fermentation in stainless steel tanks, the wine was matured in 70% American Oak & 30% French Oak for 13 months. Although drinking very well now this wine will develop for a further 5-10 years.
"Ripe mulberry, blueberry and white pepper on the nose with layers of fruit, rich tannins and oak complexity on the palate."