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This is a fully modern expression of the unique, feral South African terrior, or sense of place, that is simultaneously captivating and deliciously different. Carefully selected fruit is picked at 5 different stages of ripeness, cold soaked and then fermented with wild yeast in state-of-the-art concrete eggs. It spends 18 months in used French barrels and then one quarter of the wine sees 8 more months in big, used oak foudre. And the wine produced is stunning - big aromas of spicy berry, with hints of white pepper, violets and tar. A big, supple palate of meaty dark fruits explodes in the mouth. The tannins are beautifully fine and the long, elegant finish shows an edge of graphite. There is real depth and complexity, too.