Case of Diemersfontein Thokozani Red Blend
Smoky bacon, butterscotch, vanilla and sweet black fruit with spice, followed onto the palate with a savoury mix of fruit and mocha and silky tannins to finish.
The wine was racked after alcoholic fermentation and malolactic fermentation took place in stainless steel tanks. The Mourvedre was racked to barrel after malolactic fermentation in new French oak barrels and the Shiraz into tanks fitted with 100% new American oak staves. The Viognier component is from a small batch of natural sweet Viognier, adding fuller mouth feel and fruit to the wine.
Ready to explore the wine farm? Find out more about Diemersfontein here.