A perfectly balanced, medium bodied wine for the discerning meat lover. A wine favoured by one of Cape Town’s most renowned butchers, he has tried and tested it with over 37* red meat dishes since 2012. A Merlot, Cabernet Sauvignon & Shiraz blend.

Pairs well with any form of lamb, mutton, beef primal steaks, hearty stews, slow-smoked meats, pork shoulder, spare ribs, crackled up pork bellies, beef briskets, spicy sausages, flame-grilled venison, stews, roasted beef marrow, slow-cooked tripe, and finally not overlooking air-dried charcuterie. In fact, it appears we’ve run out of red meat species to pair this wine with… the discovery continues. *and counting

Description:
This stylish and powerful red blend is our all-rounder with notes of dark berries and cherries. The palate boasts richness, concentration and dense fruit. Plum, Blackberry, Prune and Cherry.

The Cellar:
Grapes are hand-harvested, crushed and destemmed and fermented in stainless steel tanks for 5-7 days (varietal dependent). The must is inoculated with certified biodynamic yeast strains to promote varietal and terroir characters. After very gentle pressing, the wine is transferred to stainless steel tanks for malo-lactic conversion.

The Vinyard:
Unirrigated vineyards ranging between 5 – 25 years old. Yields range between 5 – 7 tons per hectare. Soil types are predominantly Clovelly and Tukulu.

Aging:
After completion, the wine is racked, stabilized and transferred to 225L and 300L French and Hungarian oak barrels for 16 to 18 months (varietal dependent). The wine is blended after ageing and stored in concrete tanks until bottling.

Specifications:
Cellaring Potential: 3 to 6 years | Origin: Stellenbosch | Appellation: Stellenbosch | Alcohol Volume: 14.03% | Sugar G/L: 2.5 | Cultivar: Merlot, Cabernet Sauvignon, Shiraz