The fruit comes from a single vineyard, mountainside site on the Gabriëlskloof property. The soil is a combination of Overberg Shale and Table Mountain Sandstone, with this complexity transferred into the wine through a lovely mix of fruit and spice. The vineyard is 16 years old, and this maturity shows in the depth and character of the wine.
The fruit was hand-picked into small crates and transferred directly into our cold room where it remained overnight. 80% of the crop was destemmed with the remaining 20% left as whole clusters. The wine was fermented wild and aged in 500L barrels for 18 months, with 30% new French Oak used.
Lighter and fresher than previous vintages with cranberry, blueberry and ripe cherry on the nose combining with savoury, fresh herbal notes. The palate is tightly wound and fresh and will develop beautifully over the next ten years and more.
Angela Lloyd's Tasting note in Platter 2021:
"Plenty of charm in lighter, fresher 2018, a vintage trait rather than stylistic swing. Lighter texture highlights spice, leafy tobacco features which maintain intensity, persistence, perfectly supported by finest of lively tannins. Probably ready sooner than 2017 (91 pts)"
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