The grapes are crushed and allowed cold maceration for 24 - 48 hours. It is inoculated with French Rhone yeast strains and allowed to ferment with regular punch downs for 8 days on the skins. The wine is then drained from the skins and further fermentation takes place in stainless steel tanks. Malolactic fermentation is partially finished in barrels. The wine is then allowed to mature in 90% French, 5% American and 5% Hungarian oak for at least 12 months.
This wine offers white pepper, raspberry and biltong flavours with a soft dark undertone enhancing ripe fruity tannins and peppery spice. A lovely bouquet is lifted by violets and fresh acidity.