Red Blend

Black forest cake, chicken liver mousse, slow braised beef with truffle mash, wild mushroom risotto with truffle and parmesan, Mongolian beef or any slow-cooked meat dish.

This is our premium wine and precision viticulture is necessary in order to produce this standard of quality. Our Merlot and Cabernet Sauvignon blocks consist of sandy top soiled with red clay subsoils interspersed with quartz and ferecrete deposits. As a result we get great concentration in the fruit. Both the Merlot and Cabernet Sauvignon follow a meticulous viticultural management programme.

All of these varieties are matured in new French oak barrels, except for the Malbec which is matured in neutral French oak.

All bunched follow our standard processing protocol of double sorting by hand: first whole-bunch sorting, followed by destemming, then berry sorting. The grapes were gently crushed, just to perforate the skin and release some juice. The grapes were cold soaked in the stainless-steel tank for a couple of days to extract colour and flavour before undergoing alcoholic fermentation. Once alcoholic fermentation is complete, the wine is drained and the remaining solids are pressed - these fractions are transferred into French oak barrels, but kept separately.

Time at Baccō is a slow rhythm, gently flowing like the seasons. Just as the life cycle of the vine cannot be rushed, creating any rare work of art requires patience. We believe that true wellbeing lies in synergy with nature, nurturing our environment and savouring its gifts. Our wines are made with this mindful, unhurried approach, to be generous and engage all the senses. Baccō is a family inspired project borne from Nathan Jankelowitz’s passion for the art of producing premium quality wines. Long inspired by the opulence of the Super Tuscan region, Nathan dreamt of bringing this holistic, experiential brand of luxury to South African wine lovers. A dream that has now become a magnificent reality.