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The wine pairs well with bolder, fuller dishes like Moroccan curries and rich African stews, but will also highlight the ‘umami’ factor in most modern Asian dishes.

During vinification, the fermentation process took place immediately on the grape skins, after 3 months on the lees the clear wine was racked from the fermentation vessel, blended and bottled.

DaschBosch crafts elegant wines for the modern and discerning palate. Upholding a tradition of wine-making and craftsmanship, since 1754, when the farm land was granted by the Governor of the Cape of Good Hope, RijkTulbagh. Today, DaschBosch carries this rich heritage forward, combining time-honoured craftsmanship with a contemporary approach to winemaking.