Tannat 2022

Vinification:
- Hand sorting of grapes before destemming.
- Destemming direct into open top fermenters.
- 12h cold soaking at 8-10 ºC
- Punching through by hand every four hours for first two days and after
that only every six hours for two days.
- Fermentation temperature: 23 – 25 ºC
- Fermentation Duration: 6 days
- Skin maceration: 1 days
- After maceration dejuiced into Stainless Steel tank.
- Skins was pressed with basket press and pumped with free run.
- Total wine per ton recovery 600 lt/ton
- Malolactic fermentation took place in the Stainless Steel tank.
- Wood ageing: 20% new 225 lt French oak medium toasted barrels and
the rest second and third fill 225 lt French oak medium toasted barrels
for twelve months.

Tasting notes:
Fresh strawberry and cherry notes that linger on the palate. Soft tannins and a good acid balance. Exceptional ageing potential.

Food Pairing :
Herb crusted rack of lamb, Lemon and herb Chicken. South African classic baked Buttermilk dessert.

Wine Analysis:
Alc : 14.7 %vol
TA : 5.9 g/l
pH: 3.48
RS: 1.8 g/l

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