Obscura Red

Slow Cooked Lamb Shoulder, Salsa Verde, whole roasted cauliflower.

Our Obscura Red Blend is made up of two Qvevri of whole-bunch Shiraz, one Qvevri of destalked Carignan and one whole berry Mourvedre with natural fermentation starting spontaneously after seven to eight days. During fermentation, the cap was punched down with a special wooden tool four times a day after which the wine was left on the skins for a further six months, receiving gentle daily punch downs. With no additives or adjustments made, the extended skin contact helps with the extraction of tannins, aiding in preserving the wine and acting as a natural alternative to SO2. Thereafter, the wines were separated from the skins without pressing, and the components allowed to clarify before blending and bottling, unfiltered and unfined. The wine may show some sediment.

The new age of the Swartland commenced in 1997 when Charles Back stumbled across an old Tobacco farm Klein Amoskuil. Bewildered by the quality of grapes in a region better known for its wheat and rolling fynbos hills the potential was obvious so Charles set forth to acquire the farm and study its soils and extreme climate. Hence Spice Route Winery was born. Spice Route hand-crafted wines have been brought from the Swartland to the Spice Route Destination in Paarl to be enjoyed by all. Enjoy wine tasting in a rustic underground tasting room or outside under the pergola whilst enjoying the panoramic views of Table Mountain and the Simonsberg Mountain range.