Big Easy Red Blend

The grapes were harvested in the early hours of the morning when temperatures were coolest, before destalking and optical sorting took place. The wine was fermented in Italian Nico Velo concrete tanks, with regular pump-overs and punch-downs to maintain a harmonious balance between colour, flavour, and tannin extraction from the skins. The Shiraz component was partially whole bunch fermented to aid with flavour complexity and fruit intensity. Following the primary fermentation stage, each variety underwent extended maceration, maturing in Terracotta Amphora or oak barrels, before final blending and bottling took place.

The 2023 growing season was marked by a warmer winter and fewer cold units, but steady Atlantic winds and light spring showers helped regulate summer temperatures. This led to healthy canopy growth, even development, and balanced ripening across all varieties. Harvest began on 16 February with Merlot and concluded with our later-ripening Cabernet Sauvignon, which benefited from extended hang time. Despite late-season rain and predictions of a smaller crop, the Helderberg produced exceptional fruit with remarkable colour, structure and finesse. The Cabernet Sauvignon, Shiraz, Merlot, Cabernet Franc, Petit Verdot and Malbec were sourced from selected vineyard parcels on the Helderberg Mountain within the Stellenbosch appellation. The typical soils found on the Helderberg provide a rich middle-palate weight, giving the wine exceptional depth and fruit purity. With an altitude of approximately 250 metres above sea level together with the cooling influence of the Atlantic Ocean just 15 kilometres away, this extends the ripening period by up to 3 weeks resulting in lovely phenolic ripeness.

Aged for 14 months in 300-Litre French and American oak barrels (15% new). A small portion (5%) of the Cabernet Sauvignon was matured in Terracotta Amphora for 8 to 10 months.