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In general this was a big crop with good quality grapes produced. Harvest started about 2 to 3 weeks later than average due to a long cold, wet winter and cooler spring. Bud burst was even with good berry set experienced as well. Soil water levels were high and close to saturation due to more rain during the ripening season. As a result no irrigation was necessary, but the wet conditions and cold required strict disease control and resulted in a complex harvest. On the positive side it ensured a long berry ripening period, which resulted in lower sugar levels at phenolic ripeness.
Bright, beautiful salmon pink with a peach hue.
Subtle nuances of fresh strawberries and cherries with hints of mineral character.
The palate reflects the subtle flavours of strawberries, apricots and dark cherries which follow through from the nose. The acidity and fruit is well balanced, leading to a fresh, lively, crisp and dry finish on the palate. The palate has depth and weight, which allows it to be either enjoyed on its own or to be paired with food.
Analysis: Alc: 14.21% • TA: 4.23g/l • RS: 2.29g/l • pH: 3.54
The wine is made in true Provence style. Dry and fruit driven, the wine is made from Cabernet Sauvignon, Cabernet Franc, Merlot and Shiraz – of which 10% was fermented in French oak 225 liter barrels. The wine was matured on the primary lees for four months before blending, after which it was bottled.
Enjoy on its own as a summer aperitif – on the terrace or by the pool!
Norwegian salmon skewers with a vanilla dipping mayonnaise A lazy Franschhoek Kitchen lunch on a summer afternoon.
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