Pinotage grapes are sourced from the diverse macro-climates of the Western Cape ranging from the long-lingering sunny days of our Southern slopes to the cooler areas with West Coast ocean breezes. Hand harvested during March. The wine is fermented on the skins for 7 days at 24 – 28°C with three aerations per day. After pressing, the young wine is matured on French oak for 3 months where malolactic fermentation is completed. Tasting Notes Deep red with a tinge of purple to the rim oozing sweet cherry, dark chocolate and roast coffee bean appeal offset by well integrated savoury oak spice facets and a rambunctious fruity finish.