Ageing Potential
Blended and then matured in steel tank on new and 2nd use French oak staves for 1 year
Blend Information
50% Shiraz, 50% Cabernet Sauvignon
Food Suggestions
Roast meats, braaivleis and chicken pie
In The Vineyard
Vine Age: Cabernet Sauvignon 20 Years, Shiraz 18 Years
Soil: Decomposed Granite
Average Yield: 8.12 tonnes per hectare
Irrigation: The vines are trellised with drip irrigation
In The Cellar
The different cultivars were harvested and fermented separately. The tanks were inoculated with yeast within 24 hours after crushing then fermented for average 10 days on skins at an average temperature of 25 ̊C.
Pressed at approximately 2 ̊balling. Malolactic fermentation induced in tank and then transferred to older 225 l French oak barrels for 12
months.
The blend was made prior to bottling and a light filtration was done during the bottling process.
