In the cellar  Grapes were hand sorted three times, crushed and left to cold soak on the skins for five days. After fermentation at a temperature of 28°C, the grapes were basket pressed and underwent malolactic fermentation in stainless steel tanks.     This wine was matured in 300 litre French Oak barrels for 14 months. The wine was matured using only neutral oak barrels. 
 
Tasting The nose shows dark and red cherry. Dark berries, spiciness and herbs linger on the palate.  The wine has great purity of fruit with a hint of wet-stone minerality and a velvet soft finish. 
 
Ageing potential 2-5 years (drinks exceptionally well now) 
 
Blend information 100% Cabernet Franc,
 
Food suggestions Pork Loin with plum and Armagnac sauce / Game bird with red wine sauce / Springbok, Ostrich or Kudu / Karoo lamb / Hard cheeses