KWV Cape Ruby USA and the more modern smells

and the more modern smells (largely pioneered in Hawke’s Bay) of passion fruit and melons

The final blended base wine is then bottled for the second fermentation with yeast contact of at least 36 months before degorgement

violet and rose petal aromas

This method allows the wine to strike a delicate balance

Jenny Metelerkamp produced a fine Painted Wolf ink drawing for the label

KWV Cape Ruby USA and the more modern smellsBeautiful dark berry flavours, which are complimented by caramel, butterscotch and nuttiness. The wine is well balanced, fresh and fruitful with a lingering finish. Best enjoyed slightly chilled, on its own, before or after a meal.