De Trafford Wines were the first in South Africa to produce this exceptional style of wine. Experimentally in 1995 and 1996 and officially in 1997 after having to get approval through the Wine & Spirit Board and even having to pass a bill in Parliament.
Handpicking into 20 kg crates. Destemming and lightly crushed directly into small open top fermentation tanks. 10% whole bunches included. Spontaneous fermentation @ max. 30deg. with the cap of skins punched down manually twice a day for an average of 16 days. Wine drained directly to barrels together with single pressing from basket press. Malolactic fermentation in the barrel. 20 months maturation in old barrels. Bottled by hand unfined (Vegan) and unfiltered
Medium deep ruby red colour. An expressive nose of concentrated blueberries steeped in spices with a subtle hint of Eucalypt and fynbos (garrigues). Soft easy drinking palate reveals a heap of delicious flavours that were suggested on the nose. Enough acidity and soft tannins to carry the wine to a long appealing finish. Enjoy with slow roasted pork belly or a mild North Indian vegetable curry.