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""We're very pleased with this," says Rudi Schultz, and quite right too, as it's a superb Bordeaux blend from one of the very best recent vintages. Made from Cabernet with 13% Petit Verdot, aged in 100% new wood, it's compact, dense and serious, with wonderful concentration, freshness, depth and palate length and layers of inky fruit supported by fine tannins. Superb stuff. 2025-35"
"It completely blew my mind. A highly sophisticated Cabernet Sauvignon / Petit Verdot blend, this is the most complex, controlled and intriguing Cabernet blend I have ever tasted from the Cape. Layered and ultra-fine, this is a far cry from the powerhouse reds which usually hog the headlines. Even though it spends 20 months in 100% new French barriques this is one of the most elegant and luxurious wines of the year."
De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over twice a day for 5 days, an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation the wine is left on the skins for 2 days before pressing, once pressed wine is racked to barrel for malolactic fermentation.
This complex and full-bodied wine complements beef and game dishes.