Our Petit Clos was hand harvested in small cases of 14 kilos. The grapes are then hand de-stemmed in our Clos Apalta Winery so we maintain complete control of the quality. We fill our fermentation French oak vats by gravity. We use native yeast to ferment the grape juice into wine, with temperature control max. 28° C. We estate bottled the wine by gravity without any treatment or filtration.

Deep and intense red color with purple and cherry edges. Intense fruit expression with black fruit such as maqui berry and cassis well mixed with red fruit such as cherry and plums. Slightly spiced with anise and cedar notes. Silky and elegant attack, followed with round and persistent tannins. Remarkably dense and concentrated. Good volume, balance with a remarkable acidity. Long finish.

Decant for 1 hour and serve between 16-17 degrees C.  Enjoy with an Angus loin in myrtle berry sauce, beef tenderloin and spinach cooked in cream cheese and almonds; venison with grilled seasonal vegetables.