Western Cape,South Africa,
  • Tim Atkin: 91


Bottle size: 750 ml,

Out of stock

On the slopes of the Simonsberg Mountain between the wine-growing areas of Franschhoek, Stellenbosch and Paarl, Western Cape, South Africa.


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In The Cellar
: Fermentation takes place on the skins for about seven days, after which it is given an extended maceration period of about one week. The wine is then pressed into a combination of 70% new and 30% second-fill 300-litre French oak barrels. After malolactic fermentation, the wine gets racked and is then returned to the barrels to total 18 months of barrel maturation.

In The Vineyard
Klapmuts/Longlands type soils of Malmesbury shale origin.
This silky, dark-fruited beauty has a seductive shiraz personality: fullbodied with layers of blackcurrant, new leather, wood spice and white pepper. The finely crafted balance between chocolate intensity and finesse makes this a hedonistic joy to drink now, but will also reveal more treasures to reward those with patience.