The grapes for this wine were sourced from two different vineyards in Stellenbosch from the Helderberg ward.
The grapes were harvested at 23 to 24 balling depending on the vineyard. In the cellar the grapes were fermented at between 16 and 22 degrees with an average of 45 days skin contact. The wine did malo-lactic fermentation on the skins and was afterwards matured in French, Romanian and Hungarian oak barrels for 14 months.
Wine Tasting Notes:
On colour:
Dark ruby red with a youthful purple rim, reflecting its freshness and concentration typical of well-made, youthful blends from Stellenbosch.
On the nose:
The nose reveals focused, pure aromas of blackcurrant, blackberry, and dark cherry, supported by subtle hints of cassis and cherry. There’s nuance here too, with delicate tones of caramelized spice and cedar, bringing together both the expressive fruit and a lifted herbal quality that hints at the cooler Helderberg terroir and restrained use of oak.
On the palate:
The palate is fresh and dense, with a core of concentrated dark fruit—blackcurrant, blackberry, and black cherry—balanced by substantial but polished tannins. A measure of acidity gives clarity and persistence, while the Syrah’s supple texture is interwoven with Cabernet’s structure. Subtle notes of bramble fruit, spice, and a touch of oak-driven cedar linger on the finish, ensuring complexity and length.
On the whole
A polished, concentrated Stellenbosch blend offering intense dark fruit, freshness, and refined tannic structure.
| Alcohol |
14% |
| Residual sugar |
2g/L |
| Acidity |
5.6g/L |
| Ph Level |
3.45 |
| Region |
Stellenbosch |
| Producer |
Migliarina |
