Blended from a hand-picked selection of bespoke barrels secretly gesmokkel from some of the Cape’s most prestigious cellars. Predominantly Cabernet Sauvignon from the windswept slopes of the Helderberg matured for two years in older oak. Blended with parcels from the Elgin and Vlottenburg in Stellenbosch. Finished with a very special dash of Cinsault from a gnarly old block in Agter Paarl.
Bright red, like a prime baboon matriarch's bottom, thanks to a healthy wallop of Cinsaut. With aromas reminiscent of smuggling those pink lekkertjies and wine gums in your Space Case under an old school bench. Upfront aromas of strawberry, rosewater, red- and blackcurrant all wrapped in a bouquet of pencil shavings, cedarwood, crumpled up crib-notes, and something slightly musky, unidentifiable, but strangely satisfying.
Some say he enjoys nothing more than chutney flavored biltong bites dipped in peanut butter with a glass of his red but you can serve it with most red meat dishes, rich stews, and even powerful savory vegetarian dishes like arrabbiata with thick starchy tagliatelle.