| Introduction |
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Viognier, a peachy, light, crispy, dry, lunchtime wine with a faint hint of wood. |
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Shiraz, a spicy, peppery, chocolate complex wine more normally associated with cold climate, European nose and flavours than the typical warm climate SA varietals. |
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Merlot, a smooth, soft, fruity blend with Cabernet Sauvignon, Petit Verdot and Cabernet Franc.
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| Only French oak is used from 3 different coopers. The philosophy for the reds is one third new wood, one third second fill and one third, third fill barrels. The wines are expected to lie in barrel for 18 to 24 months. The Viognier regime is third fill barrels only, for 8 to 11 months. |
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| The total production is limited to about 103,000 bottles per annum of which only about 4,500 are Viognier. |
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