Three distinct types of granites are found here, namely the Paardeberg-, Lammershoek- and Lemoenfontein-type plus different sub-surface geology including clay, weathered granite and some serious shale.All fruit, red and white, is whole bunch-handled so no crushing or destemming takes place. The whites are tranferred directly to old casks or into concrete tanks for fermentation and ageing. The red grapes are fermented in concrete tanks and open wooden kuipe. The post fermentation maceration is lengthy – up to 4 months -whereafter the wines are put to cask or 4000L foudres. No additions are done to the grapes other than sulfur before and after fermentation.
This friendly, medium-bodied red offers pretty notes of red cherry, licorice, damson plum, chocolate, briar and bay leaf that is framed by a supple yet fresh, finish.
A great wine. Even though it was a gift would buy it of I could find it
Shiraz 64%, Cinsault 26%, Grenache 6%, Mourverde2%, Pinotage 2%
Smooth finish. Clean. Touch of fruit and sweetness.
Lighter than I had hoped but not bad.