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.
100% destemming and crushing by hand directly into 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 30ºC. including pre fermentation and post fermentation soaks with regular punch downs for up to 15 days, depending on each parcel. Wine drained directly to barrels, together with single pressing from traditional basket press for malolactic fermentation. 35% new French oak was used from high quality coopers. Time in barrels 22 months with several rackings to gradually clarify the wine and assist maturation. Minimal use of sulphur and nothing else added. Bottled unfiltered by hand on the property.
Medium deep, youthful red colour. Bright red berry and dusty spice nose typical of the higher Helderberg slopes and some fynbos /herbaceous character. Intense, but fine and complex. Elegant, structured palate with plenty of red berry, spice and nuts. Long dry finish. Delicious with most red meat dishes. Butterfly leg of lamb on the braai with wild rosemary a personal favorite.