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