The grapes were sourced from vineyards in the Riebeekberg ward. Eight years old at the time of harvesting, the vines grow in Malmesbury shale, known for its good water retention capacity. Vineyard management practices and judicious grape selection mean that these trellised vines yield no more than 6 to 8 tons per hectare. Some 20% of the vineyards were irrigated, using the drip method, to avoid undue stress to the vines.
The grapes were harvested by hand at 23° to 24° Balling. Each vineyard block was separately vinified. The grapes were fermented at 25°C for five to seven days. After malolactic fermentation, the wine was aged in a combination of new (30%) and second- fill (70%) oak barrels for a period of 18 months.
Deep ruby red
An abundance of prune, blackcurrant and white pepper aromas with oak spice and cigar box in the background
A rich and full-bodied wine with a good tannic structure, lots of berry fruit flavours such as blackcurrant and cherries with undertones of dark chocolate
Excellent enjoyed on its own or served with poultry, grilled or roasted red meat dishes such as beef or game
Wilhelm De Vries