Shiraz (62%), Cabernet Sauvignon (26%), Pinotage (10%), Tempranillo (2%)
Coastal Region, South Africa
Fermentation with selected yeast strains. Temperature was maintained at 25-28°C. Pump-overs were conducted four times a day until fermented dry. The wine was matured for 14 months in mostly large French oak Foudres, and then bottled with a screw cap. Vegan friendly – no animal proteins were used during the fining processes.
Residual Sugar: 2.4 g/l Alcohol: 13.5% pH: 3. 67 Total Acidity: 5.30 g/l
2-3 years from vintage