6-7 days on the skins at 25?C in open fermenters. Punch downs were done every 2 hours during fermentation. After malolactic fermentation the wine aged in 5% new and 95% second/third and fourth ll French oak barrels for 13 months.
An abundance of black fruit upon entry leads to a big, juicy middle with soft, well rounded tannins. A classic Cape Blend with a pleasant lingering aftertaste. Serve with Steaks, game dishes or oxtail.