Intense ruby with a deep opaque centre and slightly paling rim; inviting nose of wild brambles and black cherries with a minerally edge; savoury tones of roasted fennel seeds, black pepper and proscuito add depth and complexity; ripe tannins create a smooth and easy backbone with sweet ripe fruit adding mouthfeel and texture; enjoy with flame grilled steak or slow-baked smoked ribs.
Elsie Pels - Cape Wine Master
Can be enjoyed now for the fresh vibrant fruit. Cellaring for 4 - 5 years will reward you well with secondary flavours and more complexity.
A definite food wine. Enjoy it with any of the following but do not forget to include your friends. 1. Pork fillet in Phyllo pastry with apples. 2. Lamb Marsala. 3. A variety of Brie, Camembert and goats cheese.
In The Vineyard
Clovelly Type: i.e. weathered granite topsoil on crumbly clay subsoil.
About The Harvest
Grapes picked at full ripe - 25° Balling. Yield of 6 tons per hectare.
In The Cellar
Destalked, fermented in stainless steel tanks with NT 50 yeast. Pumping over done 4 x per day. Lightly pressed. Underwent malolactic fermentation in the tank before going into French oak barrels for 24 months. Used 50% new oak.