Only a small batch of 3 tons was produced in an open fermenter. Half the grapes were destemmed and the other half was whole bunch with gentle crushing-footstomping by the cellar team. Fermentation took place with selected Rh�ne yeast strains at 22-26 C. Punch downs were only done twice a day. The wine was barrel matured for 10 months in 100% French oak. a Selection of mostly older barrels was made not to overshadow the natural grape tannins and fruit flavours.
This Grenache is big in fruit and structure with a beautiful deep red color. Delightfully aromatic with vibrant red berry and black cherry aromas and intriguing fynbos notes. An opulant, juicy palate with masses of berry fruit supported by subtle, integrated oak and mouth watering, cool climate tannins.