Winemaking Techniques
Grapes were harvested early in the morning after which traditional skin fermentation commenced. After completion of alcoholic fermentation the wine underwent malolactic fermentation in stainless steel tanks. Just before bottling the wine was sweetened up with Chenin Blanc juice.
Vineyards
The vineyards lie in deep red soils ensuring excellent water-retention and adding structure and fullness to the wines.
Food Pairing
Serve with venison, veal or rich lasagne.
Appellation: Western Cape, South AfricaVarieties: 42% Ruby Cabernet, 41% Pinotage, 17% Chenin Blanc
Harvest Date: March | Vintage: Non Vintage
ALC: 10% | RS: 31.1g/l | pH: 3.24 | TA: 5.03g/l
