After a great surfing experience in Bali we ended on a high with the best surf at this special spot called Kedungu in my hungover state. This experience and energy were transferred into the wine when we bottled a few months after my trip.
Whole bunch fermented under semi-carbonic conditions for 8 days in stainless steel tanks. Aged in a mixture of different size old barrels which help preserve these vibrant flavours.
REGION: Swartland, South Africa
AGING POTENTIAL: 3-5 Years
FOOD PAIRING: Pasta, Red Meat