CRITIC REVIEWS
JancisRobinson.com
86% Cabernet Sauvignon, 6% Malbec, 5% Merlot, 3% Cabernet Franc. Fermented in steel tanks with a small portion in French oak barrels. A large proportion of the wine is inoculated with the remainder fermented by ambient yeasts. Aeration of certain wine lots, maximum fermentation temperature of 30 C. Partial malolactic. Aged for 18 months in old French oak barriques. Winemakers: Chris de Vries and Arlene Mains. TA 5.59 g/l, pH 3.69, RS 2.75 g/l. Bottle weight 620 g. Complex, intriguing nose. Lovely wine from a leading Paarl producer. Just a hint of that South African smoky note but there is undoubted purity here. Density, freshness on the palate, long and lush finish. Fine tannins and acidity suggest this has a long future ahead. (AWH)