Inviting flavors of raspberries, cherries and pencil shavings on the nose, followed with rich fruit flavors of plum and berries rounding it all off with supple tannins on the palate.
Harvested early in the morning. Bunches and berries were very small, which we believe ensured the high extract of the wine. The berries were crushed into stainless steel tanks and inoculated with yeast. Pump overs were done every 3 hours for 30 minutes to extract the color and flavors. At 2°B the wine was racked and the skins pressed. The wine was inoculated with malolactic bacteria and took place in old barrels. After malolactic fermentation the wine was racked from the lees. The wine spends a further 16 months in a combination of new French – and American oak barrels.
Winemaker : Francois Roode
Winemaker : Francois Roode
For three generations the Sonnenberg family have been creating Diemersfontein moments on this iconic estate in Wellington. What started as a family retreat, is today the home of the world-class Diemersfontein range of wines, countryside hospitality, backed by a story of upliftment and empowerment.
