Baron Edmond

Pairs perfectly with fennel crusted sirloin, celeriac purée, potato fondant, hazelnut beurre noisette and a fig and red wine jus.

The grapes were hand-picked from mid-February through to March. The season had less rainfall with a cooler ripening period enabling even development of smaller, concentrated berries.

Matured for 18 months in 225L French oak barrels of which 30% was new wood and the remainder second and third fill barrels. This wine has an aging potential of 10 years.

Fermentation, followed by extended skin contact, occurred in stainless steel tanks with regular pump overs for gentle extraction of colour and flavour from the skins. Thereafter, selected tanks completed malolactic fermentation in new barrels and the remainder in stainless steel, followed by barrel maturation.

The Rupert & Rothschild partnership was formed in 1997 by the late Dr Anton Rupert of South Africa and the late Baron Edmond de Rothschild of France. Their vision and guiding principles were carried forward by their sons the late Anthonij Rupert and Baron Benjamin de Rothschild. Today the Rupert family and Baron Benjamin de Rothschild share this prestigious partnership in wine production.