Lowerland, Tolbos Tannat, Central Orange River, South Africa, 2016


The grapes are transported overnight from Prieska to Stellenbosch. After the 12 hour trip, the organically grown grapes are wholebunch fermented. Grapes are stomped twice a day by the winemaker. The fermentation was driven by native yeasts; not inoculated. After fermentation, the grapes are lightly pressed and then aged for 14 months in older French oak barrels.


Tantalising dark red fruit avours followed by soft spiciness on the nose and concentrated full avoured palate. The ne balance between tannins and fresh acidity creates a beautiful lengthy nish. Will pair well with slow cooked stews such as oxtail or Osso Bucco.

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