From one parcel of 38 year old dry farmed bush vine Cabernet Sauvignon planted in deep alluvial soils of Stellenbosch; one 117 year old dry farmed bush vine Cinsault vineyard (South Africa’s oldest registered Red Wine Vineyard) planted in deep sandy alluvial soils in Wellington; one parcel of 95 year old (SA’s 2nd oldest registered Red Wine Vineyard) dry farmed bush vine Cinsault planted on the lower eastern slopes of Franschhoek mountains; and a parcel of high altitude Cabernet Franc planted on the mid slopes of the Helderberg mountain in Stellenbosch.
This medium to full bodied wine has attractive aromas of mulberry leaves, cassis and cedar. These follow through on the palate which has a firm structure, grainy tannins, and hints of peppercorns and tobacco. The finish is dry, layered and long. Although surprisingly accessible now, this wine will greatly benefit from decanting if drunk within the first 3 to 5 years after bottling and will reward if cellared properly over the next few decades. Best served at 16-18°C.
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