Notes of red berries, aromas of allspice and fynbos.

Fruit was de-stemmed, crushed and fermented in a steel tank. Malolactic fermentation took place in tank. Just one punch-down and pump-over daily. Extended maceration for 21 days. 10% sun-dried stems added back into fermentation tank for structure and to enhance fruit and perfume components. Once pressed off, the wine was racked to barrels where it matured for 14 months.

Awards
Platter’s Wine Guide 2024:
4 Stars “Supple, peppery, juicy red berry & plum fruit, refined tannins.”