A triumph of persistence and patience, this Bordeaux-style red blend celebrates the coming-together of this early Cape family.
The varietals for our Ansela were all hand-harvested, sorted, crushed, destalked and fermented in classic open fermenters.
Its components (57% Cabernet Sauvignon, 28% Merlot, 11% Cabernet Franc and 4% Petit Verdot) were individually hand-harvested, sorted, crushed and destalked prior to fermentation in classic open fermenters, and only after 16 months of barrel maturation were they tasted and selected for blending. The assembled wine was then returned to French oak (50% new) for a further six months to ensure a good marriage and secure future.
Rich and velvety, this is a tightly knit wine built to last yet accessible now thanks to its well-rounded tannins. Concentrated dark fruits (blackcurrants, cassis) are lifted by a slight tealeaf herbaceousness and plenty of wood spice (sandalwood, cigar box, graphite). There are also some savory hints of olive tapenade, particularly on the lingering finish, which combined with fresh acid balance suggest improvement in bottle for at least a decade.
Residual Sugar 2.2 g/l
Total acid 5.79 g/l