Production Process:

Grapes: Selected from the Western Cape region, known for producing high-quality grapes.
Distillation: A blend of pot still and continuous still distillation methods are used to create a balance of rich, complex flavors and smoothness.
Aging: The brandy is aged in small French oak barrels for a minimum of 15 years, which imparts depth and complexity to the spirit. Bottled at 40% ABV (750ml)

Bottle No. 1711 of 1988

Nose: Rich and complex with notes of dried fruits, vanilla, oak, and a touch of spice.
Palate: Full-bodied and smooth, featuring dark chocolate, caramel, ripe fruits, and hints of vanilla and smokiness.
Finish: Long and lingering with notes of toasted nuts, spices, and gentle oak.