This wine was fermented in open top concrete fermenters. The floating skins were punched down mechanically, every 2 hours during fermentation. After malolactic fermentation the wine was matured for 12 months in older 225L French oak barrels. The nose is filled with fresh juicy blackcurrant, black plums and black cherries. Underlying hints of bouquet garni and subtle oak spice add further complexity. The tannins are finely textured, which adds a sturdy framework to support the plush fruit core. Concentrated flavours of blackberries and black fruit, combined with a juicy savoury plush tomato note, creates a classic Stellenbosch Cabernet with a lengthy, dry finish.
Serve at 16-18°C with beef, game steaks and aged cheeses.
Jau galite prisijungti prie savo asmeninės paskyros