2019 Post House Penny Black

The name Penny Black refers to the first stamp ever printed, as well as to the dark, inky black colour of the wine. The stamp featured Queen Victoria and had the value of 1 Penny. A blend of Shiraz 32%, Merlot 29%, Cabernet Sauvignon 27%, Petit Verdot 6% and Chenin Blanc 6%
An elegant wine with a soft entry but with a firm but supple finish. Dark inky black colour. Initial nose of floral petals, also of fynbos (South African heath), blackcurrant, fruitcake, white pepper and spice. Rounded tannins and ample fruit results in a layered and complex wine.

Vinification

The first and foremost observation made about the wines is often the colour. Above all, these are perhaps some of the darkest, deepest coloured wines discovered. This is also a result of a combination of the terroir and vinification process. The cellar only produces in particular a small quantity of wine and assumes a hands-on and conscientious approach at each step. Absolutely with creativity, the whole wine package fine-tuned. Interference therefore kept to a minimum during the wine making process. The grapes are most importantly handled as gently as possible. The grapes are finally harvested into small fruit bins, where they are checked and sorted before being lightly crushed and destalked. ​The red grapes are fermented in open stainless steel tanks using naturally occurring yeasts from the vineyard. Fermentation temperatures are 28 – 30° C. By using indigenous yeasts, the wine displays the unique character of the terroir and vineyard. ​The white grapes are crushed and left on the skins for a 2 hours contact period. The must then settled for 1 day in a settling tank and then racked straight to barrel where it will ferment.