This is a cool area, situated 12-20 km from the sea, with mean February (ripening stage) temperatures of 19-20oC. Soils are predominantly ferruginous (iron rich) gravel on highly weathered, soft Bokkeveld Group shale, situated at 200-300 m altitude and surrounded by Table Mountain sandstone mountains at heights of about 500-1 000m, sheltering the area from the often extremely strong south-easterly winds in summer.
The grapes were destemmed to respective fermenters and enjoyed a whole berry pre-ferment maceration for four days. The must was inoculated with Anchor Yeast strain WE372 and fermented in both open fermenters with punch downs and closed steel tanks with regular pump overs for a period of 18 days until dry. The wine was then gently pressed to 225 lit French oak barriques of which 22% were new wood and allowed 10 months maturation in oak. Malolactic inoculated and complete before winter remaining on the fine lees for the duration of the barrel maturation.
Alcohol – 14.19% Vol
Total acid – 6.5 g/ℓ
Residual sugar – 3.0 g/ℓ
Clear, bright garnet in colour with plush aromas of red cherries, strawberries, some fine herbal notes and a hint of tobacco on the nose. Fruit forward, generous red cherries and a touch of meatiness follows on the palate. This wine reveals a complex and well-rounded mouthfeel with a persistent, lingering and smooth finish. The judicious use of 22% new oak respects the balance between fruit and tannin.
Consol bottle 147, cork closure
Barcode 6009 8144 3012-0 (per single bottle)
Barcode 16009 8144 3011-0 (per 6 x 750ml bottles)