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Clovelly, Hutton and Estcourt.
Dark purple plum in colour with delicately coloured edges. Ripe fruited blackcurrants, dusty cassis, spices and caramel. Ripe fruit follows through from the nose, roadside brambles, dark cherries and tobacco. Elegance from tip to tail.
Grapes were harvested at 24°Balling, gently crushed, de-stemmed and cooled. After two days of cold soaking the juice was fermented until dry in stainless steel tanks at 24°C. Three pump-overs were conducted daily. After fermentation, 20% of the wine was matured in French oak barrels for 8-10 months and the remainder matured in stainless steel tanks with French oak staves.
WHEN TO DRINK
Enjoy with Sunday lunch – Roast Beef with real gravy, Sunday roast Karoo Lamb, beef shin in a rich stock sauce flavoured with tomato.