67 Imizuzu

Enjoy with beef Wellington, T-bone steak or hard cheeses.

One of the wettest seasons in years, starting slow after a cold and humid winter and spring. Intense rainfall increased the vigor of the vines, requi- ring extra work in terms of canopy management. Moderate ripening conditions during harvest led to above average yields of exceptional quality, with intense co- lour and extraordinary flavour.

18 months in mostly new French oak barrels from seven different cooperages.

Extreme care and intensive selection. Grapes are hand-picked in small batches, carefully hand destemmed and meticulously sorted twice prior to gentle manual crushing. Alcoholic fermentation in both new French oak barrels and stainless steel tanks, with strict temperature control and regular breaking of the cap for optimal extraction.

On the 2nd of February 1659 Jan van Riebeeck the first Commander of the Cape noted in his diary: “Fine warm weather… Today praise be to God wine was made for the first time from Cape grapes.” On the 2nd of February 2009 three hundred and fifty vintages later four men share their passion for wine and a vision for the future: a world-class wine from South Africa combining the best terroirs of the Cape with Old World winemaking expertise. On the ground was Giorgio Dalla Cia whose knowledge of South African vineyards is legendary. Thrilled by the idea the late Denis Dubourdieu joined the group: master winemaker to numerous icon wines in Bordeaux Hermitage and elsewhere. Our first vintage G. 2010 was released to rave reviews. 2011 and 2012 continue to set a new standard – on par with and above the greatest wines of the world. 2013 and 2014 regularly break preconceptions in international blind tastings.