Notes of dark berries, plum and cedar with significant notes of mocha and spice. Individual vineyard blocks were handpicked at perfect ripeness. The grapes were hand sorted three times, then crushed and left to cold soak on the skins for five days before fermentation. Once fermentation was complete, the wine was basket pressed and racked to stainless steel tanks for malolactic fermentation. It was aged for 16 months in French oak barrels (20% second fill, 30% third fill and 50% fourth fill) and was bottled without fining or filtration. Red Jasper’s grapes are sourced from vineyards in Stellenbosch, planted on soils of decomposed dolomite granite, which ensures that grapes reach phenolic ripeness
at the right stage.