Red

A hearty stew with root vegetables or a roasted leg of venison served accompanied by a dark cherry sauce.

These vineyards are situated on South westerly and westerly facing slopes ranging in altitude from 100m-200m, above sea level. All the vines are trellised on a seven-wire hedge system that allows for perfect containment of the sometimes-vigorous growth habits of the Shiraz and Grenache varieties. Pruned to two-bud spurs, allowing for 16-18 bearers per running meter.

The different components were aged for 12 months before blending.

All cultivars were fermented separately in open red wine fermenters. The fermentation temperature hovered between 26° C and 28° C. Regular pump overs helped with extracting intense colour and soft, pliable tannins. After fermentation, the wine was pressed and racked to 500L French oak barrels of which 15% was new oak.

South African Michelin – star chef Jan Hendrik van der Westhuizen’s very own wine – named after his eponymous lifestyle brand of restaurants, food publications, online learning initiatives and homeware – elegantly produced and bottled by Zevenwacht.