A food wine bursting with mulberry and ripe berries from Stellenbosch's idyllic Jonkershoek valley.
Terroir, method of production and maturation: Located east of Cape Town, on the western slopes of the Jonkershoek Valley, the Lanzerac winery has 75 hectares of vineyards. The barns are located at an altitude of about 100–500 meters on slopes facing north and west. The soil mainly consists of old Tukulu granite, but each vineyard has individual characteristics that are taken into account in soil care. The oldest vines were planted in 1993. The vineyards are irrigated only in extreme drought.
The collected grapes were sifted by hand and only the grapes in good condition were used for winemaking. The grape varieties were vinified separately and mixed only before bottling. The grape juice was stored in steel tanks and to optimize extraction, the juice was mixed with regular pump overs. After fermentation, the Cabernet Sauvignon was left to macerate with the skins for 2–3 weeks. Merlot and Petit Verdot were used dry and pressed. The wine was aged malolactically in French oak barrels, where the wine was also allowed to age for 14 months.
Use: Meat and game dishes, mature cheeses
Description: The rich aroma has ripe red berries, spices and a hint of vanilla. Full mouthfeel with firm acids and tannins.