Durbanvill Hills The Tangram Red Blend 2018

COLOR: Dark ruby red AROMA: Sweet wood spice lingers beautifully with ripe dark fruit, fennel, dark chocolate and cinnamon. TASTE: Full bodied and rich with Christmas fruit cake, sweet spice and well integrated wood and soft tannins leading to a lingering aftertaste. AGING: For optimum enjoyment, decant at least one hour before consumption and serve at 15°C - 18 °C. If stored in optimal conditions, this wine can be cellared for at least a decade.

The Sauvignon Blanc was selected from three vineyard blocks on the southern slopes where the valley opens up towards the West Coast. The 30-year old bush vine block is situated lowest of three blocks on the slopes and also enjoys the most wind protection. The majority of the grapes were selected from this block ensuring the classical and mineral character of the wine. The two 15-year-old trellised vineyards higher up on the hill supplied the more typical fruity aromas. At a height of 180 to 200 meters above sea they are exposed to the cool southeasterly breezes blowing in from nearby False Bay. The Semillon block was planted in 1996 in the cool heart of the valley, where the vines are known to contribute to the fullness on the palate. Satellite technology was used to identify the premium spots in each block. Only grapes from these spots were harvested and used to make this wine. The decision on when to pick was made by regularly tasting the grapes to establish the ripening profile and prevent overly fruity grapes to ensure complexity rather than mere fruitiness. To ensure gentle handling of the grapes during harvest, the winemakers hand-selected a dedicated team that picked the grapes ensuring a careful selection of the best fruit in the vineyard.

Terroir determines all viticulture and cellar activities. Based on the conviction that wines are made in the vineyard, hte slopes, soil composition, hours of sunlight, cooling sea breezes, moderate Mediterranean climate and rainfall all play a crucial role in determining which cultivar should grow where.

Both the Sauvignon Blanc and Semillon were handpicked at optimum ripeness in the early morning. The grapes were crushed and allowed to cold settle for 3 days, with lees stirring once a day. The clean juice was racked to a stainless steel fermentation tank and inoculated with a selected yeast strain. The first 5˚B of fermentation was done in tank and thereafter transferred to barrels to complete fermentation.