57% Shiraz, 14% Pinotage, 13% Mourvedre, 8% Grenache, 8% Tempranillo
Dry land farming and a natural approach to viticulture brings forth aromas of dark berries and mineral overtones. Warm mouth feel and silky finish on ripe tannins.
Moroccan Lamb, sweet potato & coriander with spicy cumin jus, Norwegian Salmon carpaccio with sushi rice ball & pickled ginger & sesame seeds, Ostrich & game dishes
Vineyard: 27 Hectares
Viticulture: Dry land and Organic (certified 2012)
Production: 20 tons used for Nativo (1,600 cases)
Yields: 6 tons per Hectare
Soils: Glenrosa and Oakleaf
Trellis: Perold 5 wires
Managed by individual vineyard blocks, grapes are hand picked according to cultivar’s phenolic ripeness.
Natural fermentation (native yeasts) with frequent punch down in accordance with SIP guidelines
Malolactic fermentation in wood, 8 months maturation of individual varietals in 225lts barriques and 600 lts barrels another 4 months after blending.
|14.1%||2.7 g/l||5.6 g/l||3.58|