This wine reveals complex aromas of dark berries, ripe plums, cranberries, black olives, leather, and vanilla oak, with subtle hints of pencil shavings adding to its intrigue. The nose is bold yet refined, offering a harmonious blend of rich fruit and earthy elements.
On the palate, the red blend showcases structured layers of fruit, accompanied by notes of tomato cocktail and wood. The wine finishes with elegant, velvety tannins that linger, making it a beautiful fusion of new-world fruit and old-world sophistication.
On the palate, the red blend showcases structured layers of fruit, accompanied by notes of tomato cocktail and wood. The wine finishes with elegant, velvety tannins that linger, making it a beautiful fusion of new-world fruit and old-world sophistication.
The different cultivars were processed in stainless steel tanks, French oak barrels, and concrete open casks until fermentation was complete. During the first two-thirds of fermentation, we performed between four and five punch-downs daily to ensure the best extraction of flavors and tannins. For the remainder of the fermentation, we opted for gentle pump-overs to maintain the wine’s delicate balance.
After fermentation, the wine was left on the skins for 21 days of maceration to enhance depth and complexity before being pressed. It was then transferred into oak barrels for malolactic fermentation, allowing for optimal oak integration and a smooth, refined finish.
Winemaker: Schalk Opperman
After fermentation, the wine was left on the skins for 21 days of maceration to enhance depth and complexity before being pressed. It was then transferred into oak barrels for malolactic fermentation, allowing for optimal oak integration and a smooth, refined finish.
Winemaker: Schalk Opperman
Quoin Rock has deep, historic roots but fate, passion, energy and vision have transformed the old wine estate. Under the custodianship of the Gaiduk family, 2012 signaled a new era. The family not only invested in the restoration of the 200-ha estate over the following years but in a future where visitors and guests would be captivated by their experience.
