Cool early morning harvest with grapes entering the cellar at 18 degrees Celsius and 24.8 degrees balling. Any bunches with bird damage or rot were not harvested. Bunches are received in 17kg crates and sorted, destemmed, resorted, crushed slightly and transported by 500kg satellite tank to an open square stainless steel vat. Juice is fermented at 25 degrees Celsius and left for 18 days maceration. Malolactic fermentation takes place in barrel. Only three barrels were produced.
Produced to be vegetarian friendly.
16 months in 2nd fill Boutes 500L French oak puncheon.
What makes this Mourvèdre 20120. However the leather and tobacco box notes hint to what you could expect. The entry of the wine is fresh. Moving to good weight on the mid-pallet and texture all-over. The finish of the wine lingers on with chocolate and cherry.
Enjoy this with a Springbok fillet off the barbeque dressed with wild berry coulis and a dash of fresh mint.