2016 Spice Route Swartland Mourvedre - (Bottle - 1/75cl)

Grapes were hand harvested, destalked and lightly crushed into open concrete fermenters. Manual punch downs were done three times a day during fermentation. Fermentation lasted seven days, after which the wine was pressed off the skins and transferred to old French and American barrels for malolactic fermentation and 14 months ageing

The Mourvèdre (also called Mataro in Australia, Monastrell in Jumilla) has a dark colour due to the thick skin. Some intense flavour of dark fruit, smoky, pencil sharper, black pepper, meaty and leather with a great full smooth tannins

"Without [Charles]…the Swartland would still be regarded as a rural backwater" wrote Tim Atkin, who awarded the winery 'Cru Bourgeois' status in his South Africa Classification in 2018.