The dryland, trellised vineyards, situated 140m above sea level and facing south-east, were planted between 1958 and 1996.
The grapes were harvested by hand at 22,6° Balling during late February when showing prominent varietal flavours, and the juice fermented in open tanks at 25°C for seven days. After malolactic fermentation, the wine was aged in a combination of second-, third- and fourth-fill French oak barrels for a period of twelve months. The barrels were then emptied and the wine blended, fined and bottled.
Deep ruby red
Aromas of ripe cherries. Subtle nuances of dark chocolate and cedar oak in the background
A full-bodied, smooth and velvety wine with a firm tannic structured displaying blackcurrant and tobacco flavours, a spicy undertone and a long-lasting aftertaste
Excellent enjoyed on its own or served with roasted meat dishes such as duck, lamb and beef.
Wilhelm De Vries