Our Wines - Mzansi Ruby Cabernet 2006

In 2006 we experimented for the first time with natural fermentation (wild yeast).

This RUBY CABERNET 2006 is a blend of 50% grapes fermented on natural yeast and 50% on a cocktail of commercial yeast.

Fermentation with the wild yeast was slow and permittted extended skin contact to extract as much taste, colour and healthy elements (Procyanidins) as possible.

The wine is un filtered and matured in french oak for 1 year

It is medium bodied and ready to be enjoyed, preferably with a meal. But can also be saved for several years.

There are hints of plum, Black Cherry and vanilla. It will develop depot overtime because of our traditional winemaking methods.