Winemaking procedure: The grapes where picked at 25, 6 balling and inoculated with a local yeast as soon as they entered the cellar. Fermentation peaked at 28°C and the wine fermented dry on the skins. After pressing the wine was transferred to French oak barrels where it underwent malolactic fermentation. After malolactic fermentation the wine was racked and further aged in barrel for 24 months. This wine received 60% new oak. Before bottling the wine was lightly fined and filtered.
Winemaker’s comments: The wine has a deep garnet colour. The nose shows ripe cherry and chocolate flavors which are rounded off with sandal wood aroma. The palate is full round with ripe peppery tannins and flavours like coffee, cherry and cigar box. The balanced acid creates a firm finish that is complemented by luscious and lingering sweetness. Although accessible now this wine will improve with up to 10 years.
Serving temperature: 16 - 18°C
Food recommendations: Serve with rare roast of lamb, lamb knuckles stewed with red onions or a rich pork terrine.
