The Blue Lady 2016

TASTING NOTES

Bold dark fruit flavours of Inky cassis and blackberry dominate the palate with hints of red mulberry on the finish. Grippy well-integrated tannin enhance the firm structure of the wine, with pleasant sweet spicy notes of dried clove and cinnamon bark add to the complexity.

WINEMAKER NOTES

Three specific blocks used to produce this wonderful Stellenbosch Cabernet Sauvignon. Hand-harvested, de-stemmed and sorted into the tank. The wines spent on average 36 days depending on the tannin structure with three or four pump-overs per day. The wine was then pressed to undergo malolactic fermentation in barrel and tank. After completion, the wine was racked to French oak barrels (25% new oak was used) for a period of 27 months before a strict selection process, where only the best barrels were used. These barrels are blended together and allowed to clarify naturally before bottling in September 2018.

Food Recommendations

Dry-aged coal-roasted fillet of beef, with creamy baked potatoes and salt-crusted sugar snap peas. Coal roasted whole cauliflower marinated in garlic butter and spiced with nutmeg and roasted pine nuts.