Indaba 2019 Mosaic Red Blend, South Africa

71% Cabernet Sauvignon, 9.4% Merlot, 9.3% Malbec, 8.6% Cabernet Franc, 1.7% Petit Verdot

The grapes were harvested in the cool early morning hours. They were then de-stemmed and crushed. The Cabernet Sauvignon was fermented for six days, with regular pumpovers. It was then pressed and racked to concrete tanks to complete alcoholic fermentation and undergo malolactic fermentation. The remainder of the components were fermented in stainless steel tanks until dry, with gentle pumpovers performed regularly. The wine was then pressed and returned to tank for malolactic fermentation and aging. Approximately one third of the blend was aged on French oak. The Cabernet Franc (2019 vintage) was aged in second and third fill 225 and 300-liter French oak barrels for 16 months. The Petit Verdot (2018 vintage) was aged in second and third fill French oak barrels for 36 months.