| Cultivar | 100% Shiraz |
| Region | Walker Bay |
| Appellation | Stanford Foothills |
| Irrigation | Complimentary Drip |
| Trellis System | Vertical Shoot Positioning |
| Soil | Clay & “Koffieklip” (Ferricrete) |
| Climate | Cool with winter rainfall |
Grapes were hand selected, crushed and allowed 2 days cold maceration before yeast innoculation. Fermentation was done in small bins, punched down four to five times daily. Fermented between 22 & 30oC until dry on skins. Malo-lactic fermentation completed in tank before racking to barrel. Matured in french and hungarian barriques for 10 months (5% new).
Colour: Ruby red
Nose: Inviting decadent nose with cloves plums and a touch of eucalyptus
Palate: Dark plums follow from the nose, rich full decadent fruit. A long balanced finish with spicy tannins to support the fruit
Food: Roasts, venison, rich meat dishes and flavourful casseroles.