DESCRIPTION

Made from 100% Barbera grown on the Da Capo estate in Sir Lowry’s Pass, Helderberg, planted in 2006 on decomposed granite (Tukulu) and Table Mountain sandstone soils, with a northwest-facing aspect. Grapes were crushed into bin liners for fermentation and pressed in a small basket press before being transferred straight into 225 L French oak barrels, where the wine matured for 24 months. Bottled by hand, unfiltered, and may show natural sediment. Residual Sugar 2.2 g/L. Bottled at 13.5% (Bottle size 750 ml).

TASTING NOTES

Nose: Dark cherries lead with purity and depth, supported by cedar, subtle tobacco leaf and faint blackcurrant tones. The aromatic profile shows both varietal correctness and quiet elegance.

Palate: Concentrated yet balanced, offering layers of dark red fruit, hints of earth and gentle savoury nuances that add complexity. The maturation in French oak provides fine structure without masking the fruit.

Finish: Long and composed, where the bright Barbera acidity drives freshness and the tannins remain supple and silky, giving the wine lift and a refined sense of completeness.

RED WINE