👃🏼 An explosive nose of red plums, blackberry candy, black cherries…with herbal swishes of oregano, thyme, and a cheeky hint of something almost savoury — maybe even fresh leather.

👄 The palate is gentle, but certainly not lacking concentration. The fruit — blackberries and cherries — is delightfully silky, but then it gets spiced up with clear accents of clove, cardamom, and of course, Syrah’s textbook pepper bite. And that  fruit-pastel vibe? That’s from the intracellular fermentation.

🔬Wine of Origin Swartland. Knolfontein Shiraz Vineyard. Block 25, planted in 2011 on iron rich Koffieklip soil. A unique intra-cellular fermentation was encouraged by covering 100% hand-harvested, whole bunch Shiraz clusters with carbon dioxide, twice daily for 10 days, followed by a light foot pressing, just enough to allow pump-overs. Wild fermentation until dry was followed by a further 10 days of extended skin contact before pressing and then barrel matured in 500L older French oak.

Alc. 14 % | RS 2.1 g/l | TA 5.0 g/l | pH 3.82 | 

PRODUCTION 4 barrels of 500 litres produced