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A magnum stored in my underground Victorian cellar.
Tom Cannavan (wine-pages.com): 93/100
(2019) Always a favourite, always a crowd-pleaser, and now from its own sites in Swartland, that's a big change as it was such a success when mostly made from fruit bought in from across the Western Cape. Mark and Gottfried say they realised they had to “become more serious”. Very spicy and sensuous, coffee and chocolate and a deep red berry fruit, tobacco and rustiness, a brighter orange rind and bold red berries on the palate, but then that grip of the tannins, peppery quality and more structure than the old recipe, but still plush and crowd-pleasing. 64% Syrah, 14% Grenache, 11% Cinsault and 10% Cabernet (from new oak) with a touch of Viognier.
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