Appellation 
Simonsberg-Paarl
 
Cultivar(s) 
Petit Verdot
 
Analysis 
Alc % by Vol: 14.1 Residual Sugar g/l: 2.8 Total Acid g/l: 5.4 Volatile Acidity g/l: 0.69 Free SO2 mg/l: 2 Total SO2 mg/l: 9 pH: 3.5
 
Winemaking Process 
Fermentation initiated in a small, 4 ton open-top stainless tank. With limited quantities of this grape from a single block of vineyard on the farm, grapes were handled carefully, and fermented with commercial yeast. Pump overs and manual punch downs were done regularly to maximise flavour extraction. Wine is left on the skins after fermentation for 30 days to further soften tannins and integrate flavour.
 
Maturation 
Wine aged in French oak for 24 months, 30% new barrels with the rest in 2nd, 3rd and 4th fill barrels.
 
Tasting Comments
Sweet cassis and ripe plums on the nose give way to juicy raspberry flavours with subtle hints of cedar and walnuts on the palate. A full bodied wine with excellent tannin structure and the ability to age beautifully over the next decade.