R308.00
Paul Hoogwerf and Douglas Mylrea have turned a heritage building situated at the base of Maanschynkop near Stanford into their low-tech cellar. Fruit is sourced from vineyards across the Walker Bay region – Sondagskloof, Hemel-en-Aarde, Bot River, and Stanford Foothills. Floral notes with crushed plum, red currant, fynbos and spice on the nose. Good concentration of red/black berry and plum with lively acidity and fine tannins providing length and stimulating the taste buds. Will definitely reward at least 3 years cellaring.
3 in stock (can be backordered)
This is a seamless, medium/full-bodied blend of Syrah, Mourvedre and Cabernet Franc. The fruit was fermented spontaneously, partially in whole bunches, for thirty-three days before being basket-pressed and aged in old French oak. Maturation lasted ten months in aged Burgundy casks. The wine was then blended and bottled
| Weight | 1.5 kg |
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