The vineyards are located in the Banghoek Valley, Stellenbosch. Elevation is 300-350m above sea level and is mostly southerly facing. This provides for moderate temperatures resulting in the late but slow ripening of the fruit. Grapes were harvested by hand. Extraction was done with a combination of punch-down, delestage and pump-over methods. Batches were gently pressed and immediately racked to small French oak barrels where they completed malolactic fermentation. Blending took place after 14 months aging, after which the composed blend was aged in barrel (36% new) for another 4 months. The wine was bottled after a total of 22 months
We tasted the entire Zorvliet range with winemaker Bernard Le Roux, and this was our favourite. Supple, perfumed- violets and black cherry with spice and integrated oak. Full, but also juicy and full of verve, again black cherry fruits, spice and ripe tannins. Lovely now and over the next 4-5 years.
