62% Cabernet Sauvignon, 22% Merlot, 14% Cabernet Franc, 2% Malbec
A complex red blend of bright dark red colour with aromas of plums, currants and earthiness. In the aroma, there is a noticeable cassis
underlined by cedar and character of fresh ripe fruit.
On the palate, the freshness carries over with a crisp, lingering finish.
It is sourced from north and north-west vineyards in Vergelegen, Somerset West, dominated by granite, Hutton and weathered slate soil types.
In Vergelegen, the grapes are picked by hand followed by storage in a refrigerated container at -10°C for 24 hours.
Cool grapes (8-10°C) are then carefully sorted on combinations of vibrating tables and slowly moving conveyors,
where 1.5-3 tons per hour are sorted.
The grapes are de-stemmed but not crushed and the grapes/must are soaked in the cold for 7 days,
followed by feral fermentation lasting 96 hours. Finally, cultured yeast is added and the juice is allowed to ferment dry.
The young red wine is now macerated on its skins for a further 32 days before going into barrel.
It drinks beautifully and will get even better in the bottle over the next 5-10 years.