The Wine: Dark purple colour. The black berries and sweet spice from the Cabernet Sauvignon pair well with the earthy spiciness of the Shiraz, resulting in a well-balanced savoury wine.
Food Pairing: This wine is quite an allrounder, and is our wine of choice for a gourmet barbecue/braai. Ideal with spicy & peppery food and with meat dishes, especially lamb.
Grape: Cabernet Sauvignon (50%) | Shiraz (50%)
Winemaker : Lourens van der Westhuizen
Wine Region: McGregor Valley
At a Glance: ABV: 14.5 % RS : 2.5 g/l PH : 3.71 TA : 5.5 g/l
TYPE : Red CLOSURE : Cork
Platter’s 4 Stars
Ageing: It is perfect to enjoy now or for (at least) another 5 – 6 years.
In the Vineyard: Our Cabernet Sauvignon and Shiraz vineyards are right next to each other. Both are south-facing, slightly sloped vineyards at Tanagra (McGregor) on rocky Karoo soil and surrounded by Karoo fynbos and veld. Both are registered Single Vineyards.
In the cellar: Early morning hand selected harvest to optimize grape quality at 24.5 ballings. Hand-sorting of grapes before destemming. Whole berries are pumped into open top fermenter (without any green stems) and macerated there for about 4 days on the skins, allowing cooled grapes to extract colour and phenolic compounds prior to primary fermentation. Fermentation through natural (wild) yeast as soon as grapes reach room temperature. Punching down of fermenting must 3 times a day until fermentation is completed. Fermentation on the skins until about zero ballings. Gentle pressing of skins and malolactic fermentation in 225 litre neutral French oak casks for 14 months. Blending of Cabernet Sauvignon (50%) and Shiraz (50%) just before bottling. Done with minimal interference through vinification, sediment may occur.