55% Cabernet Franc, 30% Merlot, 15% Shiraz
The cellar is situated on the south-western slopes of Paarl Mountain, where the De Villiers family has been winemakers for five generations.
Grapes were harvested separately at 24°B, destemmed and transferred to fermentation tanks. After the addition of selected yeasts the juice, together with the skins, were allowed to ferment at controlled temperatures of 25°C – 28°C. Regular pump overs ensured good colour and tannin extraction.
Merlot and Shiraz aged for 12 months in 2nd, 3rd and 4th fill French oak barrels.
Alcohol/Vol 14.00 PH 3.48 Acidity 5.60g/L Residual Sugar 3.10g/L