The dryland, trellised vineyards, situated 140m above sea level and facing south-east, were planted between 1958 and 1996.
The grapes were hand-harvested at 23° to 25° Balling in mid-February. The juice was fermented on the skins for five to seven days at 25°C. After malolactic fermentation the wine was aged in wood for eight months, using new, second- and third-fill French oak barrels.
Deep ruby red
A combination of red berry fruit s with a hint of chocolate, vanilla and oak spice aromas
An elegant, medium- to full-bodied wine with intense berry fruit and subtle oak spice aromas. Tannins are well-structured and linger on the finish
Excellent served with game and grilled or roasted red meat.
Wilhelm De Vries