“Low Profile” refers to the 200+ profile holes we dug to determine the best sites to plant our vines, as well as our modest approach to all we do! 2018 was the first year where we added a component of Syrah from Cape Agulhas.
Handpicked and carefully sorted in small crates in the cool mornings. Destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation. Time on the skins 5-7 days, with caps of the skins punched down (pigeage) 2 to 3 times a day. Single pressing in traditional basket press and malolactic fermentation in barrels.
Maturation in older French oak barrels for 20 months, with several rackings to gradually clarify the wine. The wine was bottled by hand, unfined and unfiltered.
Medium deep red red colour. The nose shows loads of juicy dark berry fruit with dusty slate, licorice and some spice and savory notes. The palate is full and rich with a spicy, savory aspect adding complexity and tautness. Best between 2019and 2026. Perfect to enjoy with a typical South African braai.