Carigan, Syrah, Pinotage, Cinsaut, Grenache.
17.5/20 Jancis Robinson.
"Grapes from seven different Swartland vineyards are used, focusing on schist and granite soils of the mountains of the Paardeberg, Swartland. 39% Carignan, 31% Syrah, 16% Pinotage, 9% Cinsaut, 5% Grenache. 30%–50% whole bunches are sorted and then used in the bottom of an open tank. The rest of the grapes are all sorted, destemmed but not crushed and added to the tank on top of the whole bunches. Maximum healthy pre-ferment cold soak with a daily punch down and CO2 gas coverage. Spontaneous fermentation occurs in the tank. Maximum extended skin contact (approximately four weeks in total). Grapes are gently pressed and drained to old French oak barrels for malolactic fermentation. Wines are matured in barrel for seventeen months. Total production 7,896 bottles, pH 3.56, RS 2.6 g/l, TA 5.9 g/l, yield 4–5 t/ha, TSO2: 93 mg/l.Red fruit and warm spices and pencil-sketched tannins. Yet savoury. So complete and with gentle tension. Elegant and long and drawing like a cashmere scarf across the mouth. Beautifully drinkable." (TC) Tamlyn Currin.
Tim Atkin MW 94 points.
The juice is kept on its skins for four weeks which gives the wine an “infused” feeling of both dark and red fruit in a very elegant, Languedoc-Roussillon style. Crisp and clean with great freshness, no excess weight or power, beautifully finessed but with a firm line that entices the taster in. Violet, black raspberry, blackberries and redcurrants lead the way with a herbal and white pepper streak to the finish. Sweetly scented yet with great substance.