Grapes are sourced from the southernmost tip of the African continent where the Atlantic and Indian Oceans meet; this area is known as the Agulhas Wine Triangle. Ancient soils of sandstone, quartz and broken shale lead to a unique terroir while the cool maritime climate with strong winds temper the vineyards to restrict skyward growth and allow for gradual ripening of the grapes. Wines have distinctive varietal characteristics with low yields delivering concentrated and complex flavours, elegance, structure and depth; reflecting the uniqueness of the region.
Our Winemaker’s Notes
Grapes are harvested early morning at 24° Balling. Cold trucks transport the cool-climate grapes to Du Toitskloof Wines for vinification. After crushing and de-stemming the mash undergoes cold soaking for 3 days. During fermentation, the rotor tanks are turned every 6 hours to ensure maximum flavour and colour extraction from the skins. 100% Malolactic fermentation follows the alcoholic fermentation and wine is then aged for 20 months in French Oak barrels.
Black pepper, cardamom, and allspice bring to mind creaky wooden ships of antiquity, barrels spilling over with spice. The oak imparting clove and smoke. Inky black cherry, plum; luscious black fruit, scented and rich, follow on to the palate. Here, a red plum joins the chorus. The fruit is abundant, bouncy, and lively along a line of bright, Elim acid. Soft, juicy tannins frame all this generosity, layering and receding, implicitly elegant, a finish like salted plum.