Winemaking: The grapes came from two single vineyards with a yield of less than 5 tons per hectare. Fruit was picked at optimum maturity and fermented dry on the skins at 26 degrees Celsius in open fermenters with regular punch downs. Full malolactic fermentation was allowed in new French barrels after which the wine was racked to the same barrels and aged and matured for 18 months.

Tasting Notes: Soft blueberry and cherry notes are supported by hints of spice and vanilla pod, showing an excellent balance between oak and fruit. The wine is delectably layered with married aroma notes. On the palate, the wine is rounded and velvety and shows finesse. The spicy vanilla and oaky notes follow through on the palate, giving weight to the flavour profile which is refined by raspberry and plum notes.

2 from 2019 (estimated at minimum 90 dollars per bottle) and 1 from 2020 (estimated at 72 dollars per bottle), see screenshots.

Analysis:

Alcohol: 14.0 %
Residual Sugar: 2.1 g/l
Total Acidity: 5.3 g/l
pH: 3.6
Wine of Origin: Wellington

Special Note: Our flagship range celebrates the early years of winemaking when wines were stored in caves during maturation and the recent discovery of a series of caves below our very own cellar. The grapes for the wines are meticulously hand-selected from the very best vineyard blocks and we gently handle the grapes in the cellar with minimal disruption. The range consists of a Chenin Blanc, Cabernet Sauvignon, Pinotage, Cape Blend and Shiraz, with our red wines matured in small first-¬fill French oak barrels before being bottled