Made from a blend of 61% Merlot, 15% Cabernet Sauvignon, 13% Cabernet Franc 7% Malbec and 4% Petit Verdot grape varietals. Grapes were sourced from Stellenbosch with additional Merlot sourced from Durbanville and Cabernet from Darling. Extended maceration followed by 18-19 months barrel maturation in French oak, 60-70% new wood with the balance 2nd and 3rd-fill. Residual Sugar is 1.6g/l. Bottled at 14%. (Bottle size 750ml)

Nose: Deep and expressive, offering a heady bouquet of blackcurrant pastilles, dried rose petals, and cigar box. Layers of dark cherry, graphite, and hints of sandalwood lend both polish and depth, while subtle mint and cocoa powder add a lifted complexity.

Palate: Polished and layered, with rich flavours of plum compote, black cherry, and cassis interwoven with cedar, black tea leaf, and a faint echo of aniseed. The oak is well-integrated, lending spice without overwhelming the core of ripe, dark fruit.

Finish: The finish is long and composed, anchored by finely grained tannins that still carry a touch of grip, suggesting confident ageing potential. A ribbon of fresh acidity keeps the wine vibrant, balancing the depth of fruit and oak influence with poise and finesse.

The Epicurean project was started by Mutle Mogase, Mbhazima Shilowa, Ron Gault and Moss Ngoasheng and the wine is vinified at Rupert & Rothschild by winemaker Kayla Oertle-Morse. With a clear mandate to make wines that offer elegance over brute power, the Epicurean is produced from vineyard parcels that are earmarked with their elegant aesthetic in mind. 

RED WINE RED BLENDS