Ken Forrester uses six different Stellenbosch vineyards to make this old-vine cuvée, which he describes as 'the core of the business'. Wild fermented with 20% new wood, it's rich and flavoursome with pear and nectarine fruit and a fresh, well-balanced finish. Golden hued and full bodied, with melon and spicy baked apple aromas. Layered, with mineral notes enhanced by honeycomb and caramel flavours from lees contact. This wine is a great example of the harmonious balance which can be achieved between fruit and delicate oak/vanilla flavours, as they combine to form complex, soft flavours with sufficient body to enhance even spicy and full flavoured meals.