Rond, smaakvol, complexe wijn met warmte en rijp donker fruit (cassis, braam, pruim) dat ‘uit het glas knalt’. Spannende mineraliteit en stoffigheid. Het rijpe fruit wordt prachtig gedragen door subtiele houttonen en zachte tannines.
Stevige gerijpte kazen, lamsbout met rozemarijn, tijm en knoflook, gekonfijte eend, rosbief, gerookte ham.
Vivino rating 4.4
50% cabernet sauvignon, 25% merlot, 15% cabernet franc,
7% petit verdot, and 3% malbec
AREA OF PRODUCTION: On the slopes of the Simonsberg Mountain between the
wine-growing areas of Franschhoek, Stellenbosch and Paarl, Western Cape, South Africa.
SOIL COMPOSITION: Combination of Klapmuts/Longlands type soils of Malmesbury
shale origin as well as Oakleaf and Hutton type soils of Cape granite origin.
VINIFICATION & PRODUCTION SYSTEM: All the wines were made separately and matured in new French oak barrels for 23 months. Then the blend was made up and left in a tank for a month to marry, before being bottled and matured for five months prior to release.
ORGANOLEPTIC DESCRIPTION: Dry, full-bodied red wine.
COLOUR: Deep, saturated dark ruby.
BOUQUET: Intriguing fragrance of violets and thyme, intense blackcurrant and underlying cigar-box.
TASTE: Superbly crafted with good balance of vibrant multi-layered dark red fruits supported by tight, well-honed tannins. Handles the oak effortlessly. Opulent yet sophisticated with a long, compelling finish. Satisfying now, but will develop and unfold its many treasures over time.
SERVING TEMPERATURE: Room temperature, 16–18°C (60–64°F).
PRESERVATION: Will be enjoyed from the year of release with wonderful ageing potential of up to ten years.
GASTRONOMIC SUGGESTIONS: Kudu fillet or roast lamb with thyme, rosemary and garlic; rare roast beef or fillet on the bone.
ALCOHOL: 14.5 % RS: 3.1 g/l TA: 6.1 g/l pH: 3.49
Special wine for a special occasion