Red cherries and pencil lead aromas on the nose with beautiful flavours of leather and tobacco on the mid-palate. A long lingering finish with good minerality
The Kallista is a meal on its own or just have it with a simple creamy cheese like brie.
The soils of Stellenbosch range from dark alluvium to clay
Cabernet Sauvignon (35%), Merlot (33%), Cabernet Franc (24%) and Malbec (8%), all from Stellenbosch. The different varietals are vinified separately because of the different locations of vineyards on Vriesenhof farm. Fermentation on the skins is normally 6-8 days. 24 months in 3rd/4th fill French oak and another 24 months in 4000l barrels
(price per unit)