70% Shiraz and 30% Pinotage. Made by Elunda Basson. Trained in South Africa, she has also worked in Sonoma County, California. Vines are grafted on nematode-resistant rootstocks and are grown on a trellised system. Supplementary drip-irrigation. Soaked overnight before inoculation with a specifically selected yeast strain. Temperature controlled between 25–28°C. Pump-overs every 6-8 hours. After fermentation the free-run is drawn off to a tank for settling and malolactic. Barrel aged for 4 months then removed and the two varieties are blended.

Spicy wood, but also herbal, nose. Very good flavour for the price. Some wood ont eh finish. + Available from Wine Direct and 183 branches.
15/10/2008

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