Coastal

Grapes were hand harvested, sorted by hand and crushed. Fermentation temperatures peaked at 28 ºC. Fermentation lasted 10 days. The wine was left on the skins for 20 days. 50 % new barrels, 20 % Eastern European Oak. 6 weeks later. Wines were bottled 5th of June 2007. A structured and well balanced wine with prominent white pepper, cherry chocolate, violet, smoked cold-meat and fresh tobacco aromas that follow through and linger on the palate.

Ostrich kebabs basted with red currant jelly and freshly ground pink peppercorns and finished with a Shiraz reduction. Medallions of Springbok rubbed with cumin and flash roasted - served with spiced beetroot.

Veritas Awards - Silver

Alcohol 14.50 % vol
Residual Sugar 3.2 gm/l | Total Acidity 6.3 gm/l | pH 3.4