TERROIR & VITICULTURE This is a cool area, situated 12-20 km from the sea, with mean February (ripeningstage) temperatures of 19 - 20°C. Soils are predominantly ferrugnous (iron rich) gravel on highly weathered, soft Bokkeveld Group shale, situated at 200 - 300 maltitude and surrounded by Table Mountain sandstone mountains at heights of about 500 - 1 000m, sheltering the area from the often extremely strong southeasterly winds in summer. VINIFICATION Vineyards were planted with two clones namely 343 and 348. Destemmed butwhole berries were naturally fermented in open-top wooden fermeters. Punchdowns were done twice a day. After pressing, the wine was filled into 300 L French oak barrels. Malolactic fermentation took place in barrel, thereafter the wine was matured for 20 months. TASTING NOTES Brick-red with ruby core. Spicy nose with red fruit and cassis. A smoky and toasty palate with a fine and grainy tannins. Black fruit and red berries follow on the finish. Elegant and complex. A matured wine that will age well. FOOD Enjoy with crispy duck, mushroom galette, salmon or trout.