Trilogy

Slow roasted lamb shank.

Each component was harvested separately, de-stemmed and hand sorted into tank.

After completion, the wine was racked to French oak barrels (55% new, 2% third fill and 42% forth fill) for a period of 24 months before a strict selection process, where only the best barrels from the best blocks are selected. Components are blended and allowed to clarify naturally before filtration and bottling.

The wines spent between 20 and 40 days on the skins, depending on their tannin structure with three or four pump overs per day. Once the fermentation is completed the wines are pressed to undergo malolactic fermentation in barrel and tank.

Warwick Estate lies in a valley enclosed by the Simonsberg Kanonkop and Klapmutskop. Originally part of a vast piece of land known as Good Success this eighteenth century farm belonged to Colonel Alexander Gordon who renamed his portion in honour of the Warwickshire regiment which he commanded during the Boer War. Years later in 1964 Stan Ratcliffe bought Warwick where with considerable foresight he began planting the precious Cabernet Sauvignon vines which are still a major part of the production today. These vines produced high quality grapes and became highly sought after by wholesalers and other wineries. However it took the arrival of Norma Ratcliffe Stan's beautiful and energetic wife in 1971 for the family to begin making a few experimental wines from Cabernet Sauvignon. The early results were very encouraging and served to extol the virtues of what is surely some of the best terroir in South Africa. Michael Ratcliffe Norma's son has now taken over as proprietor in Stan's retirement and has wasted no time in stamping his personality on the Estate. A host of new innovative techniques learnt during his postgraduate wine studies in Australia are being implemented aimed at maximizing the potential of the Warwick terroir. Under Michael's leadership the Warwick team is striving to take the next step in quality.