• Vintage: 2008.
• Varieties: 50% Cabernet Sauvignon, 50% Merlot.
• Origin region: Wellington, South Africa.

Viticulture:

• Soil: oak leaf & dundee.
• Root stock: Richter 99.
• Trellis system: perold system (5 wired).
• Yield: 10 to 12 tons per hectare.
• Age: 16 to 20 years.

Analysis:

• Alcohol: 14.5% by volume.
• Total acidity: 5.6 g/l.
• Residual sugar: 3.8 g/l.
• pH: 3.55.
• Balling: 24 to 25 degrees.
• Fermentation: whole berries @ 25˚C in stainless steel tanks.
• Maturation: French oak barrels medium toast barrels – no first fill, 70% second, third and fourth fill for 12 months.
• Bottled: September 2009.

Tasting note:

• Fresh ripe cherry flavours coupled with velvety chocolate nuances with integrated vanilla oak on the nose and soft ripe tannins on the palate.

Food:

• Meats from the grill, rack of lamb, meat casseroles and chocolate desserts. A delightful companion for all meat and cheese dishes.