Delicate aromas of strawberries and apricots with underlying cinnamon. Dried peach and minerality on the mid-palate with a bit of aniseed on the aftertaste.
The soils of Stellenbosch range from dark alluvium to clay
Various Pinot Noir clones and vineyard sites have been used to make up the blend. Two methods of vinification are used, namely pump over and pushing through the cap (piage). The wine completes both alcoholic and malolactic fermentation in Burgundy barrels which has played a key role in producing the integrated style of wine. 12 months in 2nd fill (90%) and 1st fill (10%) French oak barrels
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