Matured in French oak barrels for 18 months, and then aged for a further 12 months in bottle before release.
Primary fermentation took 7 days, followed by a 21 day maceration. Pumped over and the cap manually punched down 4 times a day. Malolactic fermentation in barrels. The clones are vinified separately.
Coenie Snyman
Full Bodied, Spicy, Structured
Blackberry, Cherry, Floral, Plum
Aromas of sour cherry, black forest and Christmas cake along with notes of perfumed jasmine.
This wine has been named to Wine Spectator’s "Top 100" for four years in succession, and is affectionately named Estate. Well balanced and structured, Estate expresses the uniqueness of the Stellenbosch terroir. A savory palate of sweet spices, dark fruits and paprika. The long finish is well-structured.