Winemaker: Abrie Beeslaar
AV 14.18, RS 2.6, TA 5.5, PH 3.58
The fruit originated from a single vineyard with 26-year-old dryland from bush vines growing in shale, decomposed granite and Oakleaf soils in the Simonsberg region of Stellenbosch. Handpicked grapes were destemmed, sorted and fermented in open top concrete fermenters at 28 ° C. The skins were punched down by hand, every two hours during fermentation. The juice was drawn off the skins after three days. Malolactic fermentation and maturation took place for 19 months in 225ℓ French oak barrels (50% new and 50% 2nd fill). Concentrated aromas of black cherries, Christmas cake, wild strawberries, plums and cinnamon spice. The nose has that typical Beeslaar perfumed character, with an underlying earthy tone. Beautifully poised and elegant, with fine tannins to support the broad, plush fruit spectrum. The wine is mouth filling and effortlessly balanced on the palate, with lingering savoury notes on the finish.