Description
Our style reflects the cooler climate of the Bot River region. Harvested between mid February and mid March the grapes are then crushed into open concrete fermenters.
Punched down 3-4 times per day until end of ferment, then pressed and taken to barrel for 18 months and then taken to tank for another 8 months. Fresh red berry fruit with a deliciously drinkable medium body and well integrated tannins.
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