Due to its strong tannins, this cabernet is quite unusual when it comes to combining with simpler meat dishes. But because of its silky tannins, it's much more kitchen-friendly, so you can pair it with all your favorite red meat dishes. Think grilled rump steak or whole fried tenderloin doused with rosemary and olive oil. Or try large black mushrooms, which are simply grilled to absorb the flavor of the wood smoke, or a fluffy baked potato with fried exotic mushrooms seasoned with fresh thyme to spice up your meatless Monday.

A premium wine from the Cederberg range, of which only 6,700 bottles were produced in 2021. The grapes are harvested by hand at 24.5-25.0° Oechsle and cold macerated for two days before being inoculated with yeast. During fermentation, the color and flavor are extracted by regularly pumping the pomace hat around. Fermentation reaches a maximum temperature of 27°C. After fermentation is complete, a further 14 to 18 days of maceration takes place on the skin before the grapes are pressed and transferred to 225 l French oak barrels. The malolactic fermentation is completed in the barrels and the aging takes 18 months.

Allergy information: Contains sulfites