Colour: Intense, rich ruby.
Bouquet: The sweet, dark-fruit, Shiraz characters dominate initially while herbaceous, red-fruit notes of the Cabernet Sauvignon are evident in the background. A touch of cloves adds a bit of a tingle to a homely “leather shop” appeal.
Taste: The wine is medium full-bodied with a smooth, velvety texture, fresh acid balance and a sweet smokiness reminiscent of the Old Man’s pipe tobacco. A lingering and friendly aftertaste completes the experience and sets up the palate for the next
Ageing potential: Enjoy now or experience its complexities enhanced with a further 3 to 8 years of cellaring.
Food pairing: Easily enjoyed on its own, but will compliment, beautifully, braid lamb chops, pan-fried steaks with rosemary and truffle butter, simple beef burger or grilled, stuffed brown mushrooms amongst others.
The Hill&Dale label offers a range of accessibly- styled wines with a New World character for international appeal, created by award-winning winemaker, Guy Webber. Grapes for the Hill&Dale wines are selected from vineyards within the Stellenbosch region. Extensive vineyard management programmes are in place for each of the vineyards from which the fruit is selected. All aspects of the process are strictly governed so as to comply with the standards set for the Integrated Production of Wine (IPW) system as well as for the ethical standards set out by the WIETA programme.
The vineyards, growing in soils originating mostly from decomposed granite and Table Mountain sandstone, received a supplementary irrigation by means of drip systems, in order to alleviate some of the moisture stress experienced by the vines due to the severe drought –
then already in its fourth year. With rainfall figures well below the average and overall temperatures well above the average, 2019 can best be described as having been another very hot and dry vintage. These conditions reduced the overall yields to 5.1 and 7.0 tonnes per hectare for the Cabernet Sauvignon and Shiraz respectively – dramatically lower than the long-term averages.
The fruit was harvested by hand at an average of 25,3° Balling between 13 and 27 March 2019. After crushing and destemming, fermentation took place in closed stainlesssteel roto-tanks, with selected yeast strains and regular rotations at 22° to 25°C. Portions of the wine were matured in combination of French, American and Eastern-European oak barrels and vats for 22 months before blending. To retain the natural fruit flavours in the wine, no new oak was used. No fining was needed in finishing the wine. Bottling took place on 1 June 2021 with around 6,600 cases (6 x 750ml bottles) being produced.