The 2023 vintage beautifully captures the essence of the region with its deep garnet hue and expressive aromatics. The nose is rich with vibrant red fruit notes of ripe raspberry, juicy plum, and wild strawberry, elegantly intertwined with hints of aniseed and cinnamon. On the palate, this full-bodied wine unveils a luxurious, velvety texture, coating the mouth with layers of dark cherry, mulberry, and a whisper of vanilla spice. A finely balanced acidity and supple tannins enhance its structure, leading to a long, silky finish where bright red berry flavors linger with a touch of cocoa and warm spice.
WINEMAKING
Harvesting occurred at optimal ripeness of 25.0° Balling. Picking was done by hand in the early morning to ensure that the grapes arrived cool at the cellar. Cold soaking was done for 24 hours before inoculation of yeast. Colour and tannin extraction was done by means of pump-overs every 4 hours. Alcoholic fermentation lasted for 6 days and temperatures peaked at 26°C. Grapes were pressed at 4° Balling and press juice blended with the free-run. The wine underwent MLF in 300L French oak barrels of which 20% was new and the rest 2nd and 3rd fill and then matured for 18 months before it was racked, fined and bottled.
VINEYARDS
Grapes were sourced from low yielding trellised (Hutton soils) as well as bush vine vineyards (decomposed granite soils) located in the Swartland. The age of the trellised vineyard is 23 years and that of the bush vine block, 24 years old.
